This classic chicken casserole recipe is a hearty one-pot wonder

Preheat oven to 200°C/180°C fan-forced. Heat oil in large, flameproof casserole dish on medium heat. Season chicken. Cook, skin-side down, for 4 minutes until golden; turn and cook for a further 4 minutes. Remove and set aside.

Add leek, celery and fennel to same pan on medium. Cook, stirring, for 6 minutes, or until tender. Add flour and stir well to coat. Add stock and wine, and stir well to combine.

Return chicken to pan. Add fennel seeds. Cover with a lid. Bake for 40 minutes.

Uncover, stir in mascarpone and mustard. Add carrot and bake for a further 30 minutes, uncovered, until chicken is golden. Stir through half of the tarragon.

Serve chicken with remaining tarragon, beans and potatoes.