Method

1. Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Cook chicken, in batches, for 5 mins each side or until golden brown. Transfer to a plate.
2. Heat remaining oil in the pan. Add onion, leek, bacon and garlic and cook, stirring, for 5 minsy or until the onion softens. Add the wine and bring to the boil. Cook for 2-3 mins or until the wine reduces by half. Return chicken to the pan with lentils, potato, carrot, stock and mustard. Gently fold to combine. Bring to the boil. Remove from heat.
3. Cover and bake for 1 hour. Uncover and bake for a further 30 mins or until chicken is cooked through. Stir in crème fraîche. Top with tarragon. Season.

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