Heat the oil in a large, shallow pan and fry the onion and bacon for 3-4 minutes until tender. Add the chickenthighs and fry until browned and the juices run clear when a skewer is inserted.
Pour over the cider or wine and crumble over the stock cube. Bring to the boil, then cover and simmer for 10 minutes.
Add the new potatoes, cook them for a further 10 minutes, then add the green beans and cook for a final 5 minutes until everything is tender.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.