• Preheat your oven to 180℃/350℉ (fan-forced).
• Use an oven proof deep pan (with a lid) or a casserole dish. On a stove top, begin with softening the onion and garlic in a little coconut oil or butter over a moderate heat.
• Push aside and brown the chicken. Take off the heat.
• Now add the cannellini beans, vegetables, tarragon, wine, stock, and seasoning. Mix together roughly to make sure the herbs are evenly distributed.
• Place on the lid and throw in the oven for 50 - 60 minutes or until the meat is cooked.
• Finish with parsley leaves (which adds a real freshness to the dish and more nourishment).

Slow Cooker

• This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Time-saving tip

• If you are pushed for time and want to pre-prepare this meal, don't worry about sautéing the onion, garlic, and meat. Just throw all together, cover and refrigerate until you're ready to bake. You will just need to bake it for an extra 10-20 minutes to ensure the meat is cooked. I also often take the lid off for the last 10 -15 minutes to brown the chicken.

Grab Bag Formula Method

• If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
• Place all the tarragon chicken ingredients (except the lime and fresh coriander) into the Grab Bag.
• Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
• To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
• Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
• Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 2 hours.
• If there is a lot of liquid, remove the lid, increase the oven to 200°C/380°F and cook for a further 15-20 minutes to reduce and thicken the sauce (the sauce flavour really develops too).
• Finish with parsley leaves. Season again if necessary (sea salt lifts the flavours in this so make sure you add it).
• ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
• OR
• If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Serve

• Over chopped salad greens, chopped kale, steamed broccoli and mashed (pureed) cauliflower or potato.

Make-ahead

• Re-heat (covered) in a low oven until just hot.

Store

• Store in an airtight container in the fridge.
• Can also be frozen.