Place the chicken in a bowl. Season with salt and pepper.
Heat the butter in a large, wide cooking pan (I used a wok). When hot, add the potatoes and fry over high heat until the edges start to brown. Don’t worry if the edges appear too brown at this point — the sour cream will take care of that so don’t sweat it unless you really burned them.
Add the chicken and continue frying until the edges of the chicken start to brown.
Add the carrots and onion wedges. Fry for a minute longer.
Add the peas. Pour in the sour cream. Season with salt and pepper. Stir well. Cover and simmer for 30 minutes.
Sprinkle with parsley before serving.