Method

• 1.
  Preheat oven to 210°C. Place flour in a large shallow bowl and season. Dust chicken all over with flour, shaking off excess. Reserve 1 tbs of the flour and discard remaining. Heat oil in a large wide ovenproof frying pan over high heat. Add chicken and cook for 10 minutes or until well browned, adding garlic cut-side down for 3 minutes or until lightly browned. Transfer chicken and garlic to a plate.
• 2.
  Add reserved 1 tbs flour to pan and stir to combine with juices. Add white wine and boil for 4 minutes or until reduced by half. Add stock, halved onions, mustard and tarragon and season. Bring to the boil and return garlic and chicken, skin-side up, to the pan. Roast in oven for 30 minutes or until chicken is cooked through, adding asparagus and broad beans in the last 4 minutes of cooking and turning to coat in cooking liquid

• 3.
  Remove pan from oven, loosely cover with foil and set aside for 5 minutes to rest.
• 4.
  Serve chicken and vegetables scattered with sliced salad onion and extra tarragon.