Step 1

Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken in batches, turning, for 2-3 minutes or until browned. Transfer to a slow cooker.

Step 2

Add the leek, celery, fennel, garlic and tarragon to the pan. Cook, stirring, for 3-4 minutes or until soft. Add the wine and mustard. Simmer for 1 minute. Add the stock and bring to the boil. Transfer the mixture to the slow cooker. Cover and cook on High for 2 hours.

Step 3

Stir the borlotti beans and cream into the chicken mixture. Cover and cook for 30 minutes or until the chicken is very tender.

Step 4

Meanwhile, steam or boil the carrots and kale until the carrots are tender and the kale wilts.

Step 5

Divide the French chicken among serving bowls. Season and sprinkle with extra tarragon. Serve with the carrots and kale.