Spanish Chicken Stew With Peas

Ingredients

• 2 spring chickens, jointed
• 2 tbsp butter
• 5 onions, sliced
• 1 can tomatoes
• 4 cloves garlic
• 1 red pepper pod, seeds removed
• Salt to taste
• Stock or water
• 1 can peas
• 2 tbsp flour
• Cold water
• 1 egg yolk

Method

1. 1 Clean and joint the spring chickens. Brown them in butter in a large pot.
2. 2 Add sliced onions, tomatoes, garlic, red pepper pod, and salt. Cook slowly for 45 minutes, adding stock or water if needed to prevent burning.
3. 3 Remove the pepper pod and garlic cloves. Stir in the can of peas and simmer for 15 minutes.
4. 4 Whisk flour with a little cold water until smooth. Stir into the stew along with the beaten egg yolk to thicken the gravy.