Ingredients
- olive oil: 1 tbsp light olive oil
- onion: 1 onion, roughly chopped
- garlic: 2 garlic cloves, finely chopped
- chicken thighs: 8 chicken thighs, boneless, skin removed, cut into bite-sized pieces
- chicken stock: 700ml/1¼ pint chicken stock
- plain flour: 2 level tbsp plain flour
- wholegrain mustard: 1 level tbsp wholegrain mustard
- star anise: 1 star anise (optional)
- cinnamon: 1 cinnamon stick
- celery: 2 celery sticks, sliced
- carrots: 2 large carrots, peeled and cut into 1.5cm/½in cubes
- new potatoes: 300g/10½oz small new potatoes, scrubbed and halved
- soya beans: 200g/7oz frozen soya beans (edamame), defrosted
- tarragon: 2 tbsp finely chopped fresh tarragon
- black pepper: salt and freshly ground black pepper
Method
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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.
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Meanwhile, pour the stock into a saucepan and bring to the boil.
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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.
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Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender.
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Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls.