1) Heat the oil in a large pan, add the celery, carrots and onion and fry for 5 minutes until soft. Remove from pan and set aside. 2) Add the chicken to the pan and fry until lightly browned. (You may need a little more oil) 3) Put the vegetables back in the pan with the chicken, stir in the herbs and stock. 4) Bring to the boil. Stir well, reduce the heat, then cover and simmer for 40 mins, or until the chicken is tender. 5) Stir the beans into the pan and simmer for 5 mins more. 6) Stir in the parsley and serve with buttery mash or crusty bread.