1.Preheat oven to 180°C.
2.Heat oil in a large flameproof casserole dish over medium-high heat on the stove top; cook chicken, in batches, turning, until browned all over. Return all chicken to dish.
3.Add leek, celery, carrots, shallot, thyme, bay leaves, parsley stalks and stock; bring to the boil. Cover, transfer to oven; cook for 1 hour.
4.Uncover; add beans and pasta to dish. Return to oven; cook for 3 minutes or until pasta is tender. Stir in juice and chopped parsley; season to taste.
This recipe is not suitable to freeze.Note