Gently warm the olive oil in a saucepan and sauté the onion slices with the garlic. As soon as the onion softens add the chicken thighs and brown on all sides. Pour the wine over everything and simmer until the alcohol has evaporated.

Empty the tomato sauce into the pan, rinse out the jar with the vegetable stock and add to the pan. Bring to the boil, simmering for 5 minutes. Add the frozen peas, onion, thyme, dill, salt and pepper to taste.  Cook for a further 5 minutes and serve.