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Ingredients 
2 tablespoons olive oil
600g chicken thigh fillets, trimmed, halved
1 brown onion, halved, sliced
2 garlic cloves, crushed
2 tablespoons plain flour
6 chat potatoes, quartered
350g orange sweet potato, peeled, cut into 3cm pieces
1 large red capsicum, thickly sliced
2 cups chicken stock
1 tablespoon wholegrain mustard
1 tablespoon honey
100g green beans, cut into 4cm lengths
1 tablespoon finely chopped fresh tarragon (if tarragon is not available add 1 tablespoon of fresh thyme leaves with Garlic in step 2)
Method
Step 1
Heat half the oil in a large, deep heavy-based frying pan over high heat. Cook chicken, in batches, for 5 minutes or until browned. Transfer to a plate.
Step 2
Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Add the potatoes and capsicum. Cook, stirring, for 3 minutes.
Step 3
Return chicken to pan with stock, mustard and honey. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 20 minutes or until chicken is cooked through.
Step 4
Remove lid. Increase heat to medium. Simmer for 5 minutes or until slightly thickened. Stir in beans. Stand for 5 minutes. Serve sprinkled with tarragon.
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