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Place chicken pieces in a bowl, and marinate in port and bay leaves for 1 hour. Reserve marinade.
Heat oil and butter in a large skillet or pan and sauté onion until tender. Add tomatoes, carrots, salt and pepper. Cook over low heat for 5 minutes. Add chicken pieces and cover pan. Cook for 15 to 20 minutes or until chicken is tender but not fully cooked. Add port marinade with bay leaves, water, raisins, and tomato juice. Continue cooking for 10 minutes more. Add peas and boil for 2 minutes. Remove bay leaves.
Remove chicken pieces from the pan and arrange them on a serving dish. Pour sauce over chicken.
Serve with mashed potatoes.
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