heat the olive oil in a pot or tagine

season and brown the chicken pieces

remove and set aside while you cook the mushrooms

add the tomatoes and the wine

when the wine has come to the boil adjust the seasoning and add back the chicken

add the herbs and spices

cover and simmer for 40 minutes

remove the lid and add the peas

using 2 tablespoons of the gravy, mix in the arrowroot

add back to the pot and allow the sauce to thicken