Cut the chicken into serve size pieces
and mix with the garlic, onions, sherry, 1 tablespoon parsley,
cloves, salt and pepper. Allow to marinate for 30 minutes or
desirably overnight in the fridge.
Heat oil in a deep saucepan to simmering
point. Add the marinated chicken pieces and marinade into the
pan. Stir thoroughly and cook until the chicken pieces are fried
to a golden brown colour. Be careful not to overcook.
Stir in the tomato paste. Mix thoroughly
and add 1/2 cup of hot water. Mix well, cover and allow to
simmer for 10 minutes. Add 1/4 cup of red wine and allow to
simmer for 5 minutes. If necessary, add a little hot water to
avoid the sauce from drying up or to your preference.
Add the frozen green peas and carefully
mix with the chicken pieces and sauce. Avoid crushing the
chicken or green peas. Add 1/4 cup of red wine. Simmer
over low heat for 15 minutes or until green peas are
thoroughly cooked. Keep saucepan covered or uncovered, depending
upon your preferred sauce consistency.
Transfer chicken, green peas and sauce
into a serving dish. Sprinkle with 1 tablespoon of finely
Serve on a bed of rice with a lettuce
salad, chatini pomme d'amour or with achard de légumes.
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