Cook the potatoes in a large pan of
boiling water for 8-10 mins until tender,
then drain and keep warm in the pan.
Season the chicken with ground black
pepper. Heat the oil in a large non-stick
frying pan. Gently fry the chicken with
the onion and garlic for 5 mins until both
are lightly browned. Turn over the
chicken once and stir the onion regularly.
Pour over the stock, add 2 sprigs of
tarragon and bring to a gentle simmer.
Cook for 5 mins, then turn the chicken,
add the asparagus and cook for 3 mins
more. Chop the remaining tarragon.
Stir the crème fraîche and tarragon
into the pan with the chicken and heat
through, stirring, for a few secs. Serve
with the new potatoes.