Cover chicken 3/4 of the way with water, boil for 30 minutes or until chicken is falling off the bone. Pull chicken off bone and place in a bowl. Strain boiled chicken juice over chicken, set aside. Give pan a quick rinse and return to stove.

Add 1 tablespoon of olive oil to pan, heat over medium-low heat add onion, garlic, celery, carrots, and potato to pan sauté for 5 minutes. Sprinkle garam masala over vegetables and mix around, cover and let cook for 3 minutes.

Remove lid, and deglaze pan with vegetable broth, using spatula to scrape any bits from bottom of pan. Add chicken and juices back into pan along with bay leaf, tarragon, and salt and pepper to taste bring to a low bowl, turn down to low, cook for minimum of 30 minutes.

Crock Pot version: If you are going to use your crock pot for this recipe you can remove chicken and strain juice directly into the crock pot dish. Sauté vegetables and deglaze pan add this to crock pot. Mix in beans and additional spices. Turn crock pot on low or keep warm for 2-4 hours.