Preheat the oven to 180°C.
Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken.
Add the crushed garlic and cook for a minute. Add the taragon and apple cider vinegar, using it to deglaze the pan.
Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.
Bake for 1 ½ hrs.
