Once the chopping's done, it's ready in an hour. Great for a informal, stress-free Saturday lunch with brown rice and crunchy salad. This recipe is for four people, but you can easily double up the ingredients to make in bulk.
Warm the oil in a large casserole dish with a tight-fitting lid on a medium heat and gently brown the chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and put to one side.
Add the onion, carrots and celery and fry in the oil until just beginning to soften. Add the garlic and stir for a further minute, then return the chicken pieces to the casserole.
Pour in the tomatoes and stock and bring to the boil. Pop the whole chili and bay leaves into the casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper. Put on the lid, reduce the heat to low and simmer for 20 minutes Stir in the cannellini beans, replace the lid and cook for a further 20 minutes.
When the cooking time is up, stir in the chopped parsley and cilantro, the lemon zest and lemon juice. Serve immediately in warm flat bowls.