1. Preheat the oven to 180°C (160°C fan-forced). In a large ovenproof frying pan, heat the butter and olive oil over medium-high heat.

Add the chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip the chicken and cook for another 2 minutes.

Remove the chicken and set aside on a plate.

2. Scoop out 2 tablespoons of fat from the pan and discard the rest. Return the reserved fat to the pan and add the crushed garlic.

Cook, stirring for about 30 seconds until fragrant. Stir in the flour and cook for another 30 seconds.

3. Gradually pour in the chicken stock, stirring well. Follow with the milk, Rosella Condensed Creamy Chicken Soup, and tarragon

sprigs.

4. Place the chicken back in the pan, skin-side up. Scatter the quartered potatoes around the chicken, ensuring they’re submerged in the

liquid.

5. Cover the pan and bake for 30 minutes. After 30 minutes, add the green beans and return to the oven, uncovered, for another 15

minutes, or until the chicken is fully cooked through and the potatoes are tender.

6. Sprinkle with extra chopped tarragon to serve.