Wash and slice potatoes roughly 1cm thick.

Scrub carrots. Chop top end off and slice in half.

Trim ends off asparagus, then cut in half.

Season the chicken.

Add olive oil and melt butter in a large pan.

Add onions, garlic and chicken.

Wait till chicken is cooked. In the meantime make up 500ml of stock.

When the chicken is cooked, add the wine. Let it bubble for a few seconds.

Then add the stock, carrots, potatos and 3 tarragon sprigs.

Cover and leave for about 15 minutes.

When the asparagus is nearly tender add the cream, additional seasoning and chopped tarragon to taste.

When all the vegetables are cooked. Turn off the heat.

Serve.