Method

• Preheat the oven to 190°C.
• Place the flour in a bowl, season with sea salt and black pepper, then add the chicken and toss to coat.
• Heat some oil in a large casserole pan on medium heat, add chicken and fry until golden all over.
• Add strip in the rosemary, then break up the garlic bulb and add the unpeeled cloves.
• Fry for a few more minutes, then add the wine or stock and the potatoes.
• Destone and tear in the olives, bring to a boil, then cover with tin foil and cook in the oven for 1 hour, or until the meat is cooked through.
• Remove the lid for the last 10 minutes to crisp up the chicken.
• If the sauce is a little thin, place the pan on high heat with the lid off, bring to the boil then simmer for 5 minutes, or until thickened.
• Meanwhile, bring a large pan of salted water to a boil.
• Trim and shred the greens, trim the beans, then cook in boiling salted water for 5-6 minutes, then drain.
• Drizzle with extra virgin olive oil, add a squeeze of lemon juice, then season to taste, toss together and serve alongside the stew.