Instructions :

• 1. Spray a large, non-stick casserole dish with Fry Light.
• Place over a high heat, add the chicken pieces and cook until lightly browned on all sides.
• 2. Add the onion, carrots, garlic, stock and tarragon, season well and bring to the boil.
• Reduce the heat to medium-low, cover tightly with the lid of the casserole dish and allow to cook gently for 15 minutes.
• Add the green beans to the stew and cook for a further 5 minutes.
• 3.To serve, remove the stew from the heat, stir in the fromage frais and check the seasoning.
• Serve immediately in warmed shallow bowls.