When the stew had cooked for it’s nine hours I strained out the excess liquid in to a separate pan. I added a large glad of wine, brought to the boil, and reduced. After cooking for 15 minutes or so I added a large tbsp of McDougalls thickening granules and stirred until dissolved and the sauce thickened a little. Then I added the chicken (deboned by the husband) and vege to the main pot and heated through. We served it with pasta and grana padano grated over.
Turned out not bad. If you like our beans crispy they could have been added at the end, after thickening the sauce and heating the chicken/vege through.