Chicken Stew (Casserole)

Step 1: Put the olive oil and bacon in a large heavy-based casserole pot over high heat.

Step 2: When the oil is hot and the bacon has released some fat, add the chicken.

Step 3: Sprinkle with salt and pepper. Cook until the chicken and bacon are browned.

Step 4: Add the garlic and onion and cook for 1 minute.

Step 5: Add the celery and carrot and cook for 2 minutes.

Step 6: Add the red wine and let it simmer rapidly for 2 minutes, until the winey alcohol smell is gone.

Step 7: Add the flour and mix until incorporated.

Step 8: Slowly pour in half the beef stock while stirring, then pour in the rest.

Step 9: Add the tomatoes, Worcestershire sauce, thyme, bay leaves, salt and pepper.

Step 10: Stir, then add the potatoes.

Step 11: Cover and simmer for 30 minutes.

Step 12: Remove the lid and add the mushrooms and green beans. Simmer uncovered for a further 10 minutes.

Tip: Keep the pot uncovered so the sauce can thicken.

Step 13: Serve with crusty bread, sprinkled with parsley if desired.