Method
Pour the stock into a saucepan and bring it up to the boil. While you are waiting for this to happen, place a large, deep pan (for which you have a lid) over a medium heat and pour in the oil, then add the onion, garlic and chicken and cook for 2–3 minutes, stirring to ensure nothing sticks to the bottom of the pan. Next, sprinkle the flour into the pan with the chicken, give it a quick stir to combine, then gradually add the hot stock, mixing well. Stir in the prepared vegetables and the mustard, star anise and cinnamon, then bring the pan up to the boil. Cover the pan, then reduce the heat to medium and cook for 15 minutes; when this time is up, take the lid off the pan and increase the heat again, cooking for a further five minutes, so that the chicken is cooked through and the veg are tender. Tip in the beans and check the seasoning, adding salt and pepper to taste. Cook for a couple of minutes to ensure the beans are warmed through, then serve straight away.