Instructions

1. Heat a spoonful of oil in large casserole dish, then brown the chicken pieces all over.
2. Meanwhile, finely slice the celery, garlic, carrot and mushroom.
3. Remove the chicken to a plate.
4. Add the celery and onion to the pot and gently sauté them until soft. Add the garlic, carrot mushroom and herbs, and stir for a couple of minutes. Add the wine, turn up the heat and reduce it to almost nothing.
5. Put the chicken back and pour over the stock. Season with salt and pepper.
6. Put the lid on and turn down the heart. Gently simmer for 30 minutes, then add the green vegetables and cook for another 5-10 minutes.
7. Serve with chopped parsley and coriander leaves.