Instructions

1. Trim and slice the fennel, slice the onion and garlic, and cut the carrot into chunks.
2. Heat the olive oil in a heavy-based casserole dish. Season the chicken with salt, then brown it for a few minutes on each side until lightly golden. Remove and set aside.
3. In the same pan, add the onion and fennel and cook for about 5 minutes until starting to soften.
4. Add the garlic, oregano, and caraway seeds, and cook for another minute until fragrant.
5. Return the chicken to the pan and pour in the stock. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.
6. Add the cannellini beans and cook for another 10 minutes.
7. Add the green beans and cook for a further 5 minutes until tender.
8. Stir in the lemon zest and juice, then finish with chopped parsley.
9. Serve warm with your choice of rice, mashed potatoes, gnocchi, or buckwheat to make it a more substantial meal.