- 800 g chicken
- 2 onions
- 2 carrots
- 1 head garlic
- 400 ml chicken stock
- 4 sprigs tarragon
- 200 g green beans
Directions See How It's Made
- Spray a large, non-stick casserole with oil and place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
- Add the onions, carrots, garlic, stock, and tarragon, season well, and bring to the boil. Reduce the heat to medium-low, cover with a lid, and cook gently for 20 minutes.
- At the end of the cooking time add the green beans and cook for a further 5 minutes.
- Check the seasoning, then serve immediately in warmed bowls.