Boil small Chantenay carrots for about 8 minutes, until almost cooked, drain and set aside. Cut skinless boneless chicken thighs
into bite-sized pieces and dust with seasoned flour. Brown all over in hot oil, drain and set aside. In the same fat, fry a chopped onion
and a crushed clove of garlic until starting to turn golden brown, then add the chicken and carrots, together with a cup of chicken stock.
Season well with freshly-ground black pepper (there will probably be enough salt in the chicken stock!), bring to a gentle boil,
cover and simmer for 15 minutes, then add a drained tin of butter beans. Simmer for another 5 minutes, until the beans are hot
and the sauce has thickened, then serve in bowls, garnished with chopped parsley.