Spanish chicken casserole

1.Preheat oven to 180°C/160°C fan-forced.

2.In large flame-proof casserole dish, heat oil and cook chicken, in batches, until browned and remove.

3.Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.

4.Meanwhile, boil, steam or microwave beans until tender; drain.

5.Serve chicken with beans; sprinkle with remaining parsley.