• 9.20 gm extra virgin olive oil
• 900g skinless chicken thigh fillets, trimmed, halved
• 1 large leek, thinly sliced
• 3 medium celery sticks, chopped
• 1 fennel bulb, finely chopped
• 3 garlic cloves, crushed
• 40.00 ml chopped fresh tarragon, plus extra sprigs, to serve
• 125ml (1/2 cup) white wine
• 11.80 gm gluten-free Dijon mustard
• 250ml (1 cup) Salt Reduced Chicken Style Stock
• 400g can borlotti beans, rinsed, drained
• 80ml (1/3 cup) cooking cream
• 2 bunches baby carrots, peeled, trimmed