Ingredients serve 4

1 tablespoon light olive oil

2 garlic cloves chopped

8 chicken tights boneless skin removed cut  in bite sized pieces

700gr chicken stock

2 tablespoon plain flour

1 star anise

1 cinnamon stick

2 celery stick

2 large carrots peeled into 1,5 cubes

300 small new potatoes scrubbed and halved

2 tablespoon finely chopped fresh tarragon

Method:

Salt and freshly ground fresh tarragon

Salt and freshly ground black pepper 

Heat the oil in a wide frying pan over a medium heat add the onion , garlic and chicken and stir fry for 2-3 minutes. Meanwhile pour the stock into a saucepan and bring to the boil. Stir in flour into the chicken and fry for 3 minutes on a medium heat. Stir the flour into the chicken and gradually add to the hot stock . stir in the mustard , star anaise , cinnamon , celery carrots and potatoes.

Bring to the boil , cover and reduce the heat to medium. Cook for 20 minutes. Uncover increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender. Stir in the soya beans and cook for 3 minutes. Season well and stir in the tarragon serve immediately into four warm bowls.

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