Method :

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1. Preheat the oven to 190°C/375°F/gas 5.

2. Place the flour in a bowl, season with sea salt and black pepper, then add the chicken and toss to coat.

3. Heat 1 tablespoon of oil in a large casserole pan on a medium heat, add half the chicken and fry until golden all over, then remove to a plate and fry the remaining chicken.

4. Return all the chicken to the pan, strip in the rosemary, then break up the garlic bulb and add the unpeeled cloves.

5. Fry for a few more minutes, then add the wine or stock and the potatoes.

6. Destone and tear in the olives, bring to the boil, then cover with tin foil and cook in the oven for 1 hour, or until the meat is cooked through, removing the lid for the last 10 minutes to crisp up the chicken. If the sauce is a little thin, place the pan on a high heat with the lid off, bring to the boil then simmer for 5 minutes, or until thickened.

7. Meanwhile, bring two large pans of salted water to the boil.

8. Trim and shred the greens, trim the beans, then cook in pans of boiling salted water for 5 to 6 minutes, then drain.

9. Drizzle with extra virgin olive oil, add a squeeze of lemon juice, then season to taste, toss together and serve alongside the stew.