Ingredients

• 1 tbsp light olive oil
• 1 onion
• roughly chopped
• 2 garlic cloves
• finely chopped
• 8 chicken thighs
• boneless
• skin removed
• cut into bite-sized pieces
• 700ml/1¼ pint chicken stock
• 2 level tbsp plain flour
• 1 level tbsp wholegrain mustard
• 1 star anise
• 1 cinnamon stick
• 2 celery sticks
• sliced
• 2 large carrots
• peeled and cut into 1.5cm/½in cubes
• 300g/10½oz small new potatoes
• scrubbed and halved
• 200g/7oz frozen soya beans
• defrosted
• 2 tbsp finely chopped fresh tarragon
• salt and freshly ground black pepper

Directions

• 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 the flour into the chicken and gradually add the hot stock. Stir in the mustard
• star anise
• cinnamon
• celery
• carrots and potatoes. Bring to the boil
• cover and reduce the heat to medium. Cook for 15–20 minutes.
• Uncover
• increase the heat
• and cook for 5 minutes
• or until the chicken is cooked through and the vegetables are tender.
• Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls.