Dry fry the chicken in a non-stick pan until browned with no pink showing then transfer to an oven proof dish.
Add the leeks, carrot, garlic and onions to the frying pan with 3 tablespoons of stock and cook for a further 2 minutes then add to the oven proof dish. Pour the remaining stock, lemon zest and juice and white wine into the oven proof dish along with the haricot beans. Bring to the boil then cover and simmer for 5–8 minutes. To finish, stir in the tarragon and green beans, and cook for a further 5 minutes until the beans are tender. Remove from the heat and, if adding the crème fraîche allow to cool slightly before stirring it in.
Serve garnished with a little more chopped tarragon and ground black pepper on each dish.
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