Chicken and potato braise

1.Rinse chicken cavity under cold running water. Pat dry with paper towels. Place on a plastic chopping board, breast-side up. Using the tip of a large sharp knife, cut through the skin between one side of the breast and leg. Pull apart to expose the bone joint. Cut through joint to remove leg and thigh (maryland), then cut through the joint that joins the drumstick and thigh piece. Repeat on other side of chicken. Remove wings through bone joint. Turn over chicken. Using kitchen scissors, cut carcass along either side of backbone towards neck to release breast section. Reserve carcass for stock. Turn breast over; press down firmly with hand to flatten. Carefully cut breast in half lengthwise through breast bone.

2.Dust chicken pieces lightly with seasoned flour; shake off excess. Heat oil in a deep frying pan over high heat. Cook chicken, in batches, for 4 minutes or until well browned. Transfer to a heatproof plate.

3.Reduce heat to low. Add onion and garlic to pan; cook and stir for 3 minutes or until just soft. Add wine; simmer, stirring for 1 minute and scraping bottom of pan.

4.Add stock and thyme; bring to the boil. Return chicken to pan; simmer for 20 minutes. Add potato; simmer for 15 minutes. Add beans; simmer for 3 minutes more or until chicken and vegetables are tender. Serve with bread and salad.