Instructions

1. Preheat the oven to 180°C. Rub the chicken with the bbq sauce, mixed with a drop of oil, then put them in a roasting dish. Cover with foil and cook for 20 minutes, then remove the foil and roast or grill for another 10 minutes or so, until the chicken has cooked through. Let the chicken cool. (You can carry on with recipe now or cool them in the fridge until you're ready to continue).
2. Meanwhile, slice the onion, celery and garlic. Chop the carrot and tomatoes.
3. Heat a little oi in a saucepan and gently sauté the onion and celery for 5 minutes, then add the garlic and dried herbs.
4. After a minute of stirring, add the vinegar and stir for a few seconds, then add the tomato purée and stir again for a few seconds.
5. Add the chopped carrot and tomato bits, then pour in the passata and chicken stock. Season to taste. Add the bay leaf.
6. Bring to the boil and cook for 20 minutes or until you a get a thick sauce.
7. By now the chicken should be ready and cooled. Take the meat off the bones and cut them into small chunks. Stir these into the stew together with the drained beans and spinach leaves. Remove the bay leaf.
8. If you think the stew is too thick add more stock. Put a lid on and cook for 5 minutes or until the spinach has wilted and the beans &meat have warmed through.
9. Serve warm.