I bought ingredients for a chicken stew then realised whilst preparing it that I had forgotten the onions. I almost decided not to go through with it but went ahead. Turns out I didn't miss them one bit!
Bring 800ml water to the boil in a large saucepan over a high heat.
Heat olive oil in frying pan on a medium heat, add diced chicken and fry, stirring frequently until browned, then take off heat and place to one side.
When water is boiling, add potatoes, carrots, green beans and garlic to water and let them soften for around 10 minutes.
When vegetables have softened, add chicken, then butter, then the salt and pepper and leave to boil for a further five minutes.
Add parsley, thyme, bay leaves, cabbage, mustard, Worcestershire sauce, veg stock pots and red wine and stir together and reduce the heat down to a simmer and cover. Keep on a simmer for around 20 minutes.
After 20 minutes, uncover and further simmer for 10 to 15 minutes to let the sauce reduce and thicken. Add more salt and pepper to taste, and serve with crusty bread rolls.