1. Preheat oven to 400.

2. Heat oil in a flameproof casserole and saute the chicken quarters two at a time until golden.

3. Remove chicken and set aside, leaving oil in casserole.

4. Add onions and saute, turning occasionally, until golden brown.

5. Add celery and peppers and saute 2-3 minutes.

6. Return chicken to pan, then stir in beans, broth or cider, and 2 tbsp parsley along with salt and pepper to taste. Sprinkle with paprika.

7. Cover and bake for 20-25 minutes or until chicken juices run clear when pierced with a skewer.

8. Mix remaining parsley with the butter and spread evenly over the french bread.

9. Uncover the casserole, arrange the bread slices so that they are overlapping on top, and bake for a further 10-12 minutes, until golden and crisp.