Preheat oven to 180°C/160°C fan-forced.
Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.
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; cook in oven about 1 hour or until chicken is cooked through.
Meanwhile, boil, steam or microwave beans until tender; drain.
Serve chicken with beans; sprinkle with remaining parsley.
Photographer: Brett Stevens. Stylist: Trish Heagerty.
These recipes are from The Australian Women's Weekly cookbook,
Casseroles & Curries, ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at
www.acpbooks.com.au
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