Instructions

1. Heat a tablespoon of olive oil in a large casserole dish. Season the chicken with salt, then brown them all over.
2. Meanwhile finely slice the onion and garlic. Finely chop the carrots and the tarragon. Cut the potatoes in half.
3. When the chicken is ready, transfer them to a plate, then add the onion and garlic to the pot, and stir gently for 5 minutes or so, until soft.
4. Add the carrots, potatoes, bay leaf and tarragon, then stir for a minute. Put the lid on and sauté for five minutes.
5. Pour in the stock and bring to the boil. Place the chicken thighs on the top, put the lid on and gently simmer for 20 minutes.
6. Meanwhile, cut the green beans into three pieces, each. Add these, together with the chickpeas, to the stew and cook for another 10 minutes.
7. Add the green peas and cook for another five minutes. Finally stir in the grated zest& juice of the lemon and the parsley. Turn off the heat.
8. Serve with mint leaves and plenty of freshly ground pepper scattered on the top.