Chicken, Broad Bean and New Potato Stew

We love one-pot dinners; this one is simple to cook and shouts of summer If you like a thicker sauce, remove the chicken and veg once cooked, then boil the creamy sauce to reduce it down a little, before adding the mustard and tarragon to finish. Try this with other beans or peas and if you haven’t got cider, use a glass of white wine and a little more stock, or just a good flavoured stock.