Chicken and butter bean stew with greens

1) Heat the rapeseed oil in a large saucepan over a medium heat.
2) Add the chopped onions and fry for a few minutes to soften.
3) Add the stock cube, water, chicken thighs & wings.
4) Add the carrots and new potatoes.
5) Simmer gently for 1 hour.
6) After the stew has been cooking for 1 hour add the chicken breasts and simmer for 10 minutes more or until they are cooked through.
7) Steam the shredded spring greens for a few minutes.
8) At the end of the cooking time, add the butterbeans, heat them through and season to taste.
9) Serve in bowls with the spring greens to garnish.