Heat the oil in a large pan, add the
chicken, then fry until lightly browned. Add
the veg, then fry for a few mins more. Stir
in the herbs and stock. Bring to the boil. Stir
well, reduce the heat, then cover and cook
for 40 mins, until the chicken is tender.
Stir the beans into the pan, then simmer
for 5 mins. Stir in the parsley and serve
with crusty bread.