Clean the leek, cut the upper third and wash. Cut leek into 1-2 cm thick rings. Put the beans in a sieve, rinse briefly under cold water and drain well. Wash the chicken, dab dry and cut into pieces. Wash and clean mangetouts. Peel garlic, cut cloves in half if necessary
Heat the oil in a pot. Fry the chicken meat for 3-5 minutes until golden brown, season with salt and pepper. Add leek and garlic and fry for another 2-3 minutes. Deglaze with broth and bring to the boil. Add beans and sugar snap peas and simmer for another 3-5 minutes
Wash the tarragon, shake dry and chop the leaves into small pieces. Add tarragon and cream to the stew, bring to the boil again. Season to taste and serve. Served with baguette