1 leek, sliced
3 cloves garlic, crushed
8 chicken thigh fillets, sliced
600g peeled and chopped pumpkin
3/4 cup each white wine and chicken stock
1/4 cup roughly chopped tarragon leaves
1/2 cup cooking cream
1 cup frozen baby beans
1. Heat 1 tablespoon butter in a deep frying pan or saucepan, add the leeks and garlic and cook until softened. Remove, set aside.
2. Lightly dust the chicken thigh fillets in 1/3 cup seasoned flour. Add 1 tablespoon butter to pan, add chicken and cook for 3-5 min, or until lightly browned. Return leeks and garlic to pan. Add the pumpkin, chicken, wine and stock.
3. Bring to the boil then reduce heat, cover and simmer for about 20 min until the pumpkin and chicken are cooked through. Remove lid and season with salt and pepper and then stir through tarragon, cream and baby beans. Cook for a further 5 min, or until sauce has slightly thickened and beans are cooked. Serve hotpot with crusty bread and garnish with tarragon leaves.