Steps

1. Cut 1 Onion in half lengthwise, then slice into approximately 1cm (less than 1/2 inch) thick pieces.
   🕒 01:48
2. Cut 2 Chicken Thighs into about 3 pieces each.
   🕒 02:14
3. Season the cut chicken thighs with salt (to taste) and pepper (to taste).
   🕒 02:57
4. Lightly coat the seasoned chicken with all-purpose flour (as needed).
   🕒 03:30
5. Heat olive oil (as needed) and butter (as needed) in a frying pan and sauté the sliced onion.
   🕒 03:35
6. Once the onion is softened, remove it from the pan.
   🕒 06:12
7. Add a little more oil to the pan and sear the floured chicken pieces on one side. (Key Tip!) Coating with flour creates a beautiful sear and helps thicken the stew as it cooks. Be mindful of the heat as the flour can burn easily, and sear slowly to achieve a nice golden brown color.
   🕒 06:16
8. Once browned on one side, flip the chicken and sear the other side.
   🕒 07:54
9. Remove excess oil from the pan with paper towels.
   🕒 08:04
10. Increase the heat slightly and add 1/2 cup White Wine to burn off the alcohol.
    🕒 08:12
11. Once the alcohol has evaporated, add 1/2 cup Bouillon, 150g Green Peas, and the reserved onion.
    🕒 08:22
12. Add water to cover all ingredients and bring to a simmer. Cover and cook until the chicken is tender. (Key Tip!) Simmering the green peas thoroughly will bring it closer to the authentic Italian flavor.
    🕒 08:41
13. Add 1/2 cup Milk, stir, and continue to simmer.
    🕒 10:07
14. Finally, add 30cc Heavy Cream, stir to combine, and turn off the heat. It's ready!
    🕒 10:33