Sprinkle the chicken with the tarragon. Heat the oil in a large heavy saucepan over med-high heat. Add the chicken pieces, stirring them around occasionally so that all sides get brown, about 7 minutes. Remove the chicken with a slotted spoon and set aside. Add the flour to the oil in the saucepan and whisk to blend. Whisk in the milk and bring it to a boil. Continue whisking until the milk has thickened. Whisk in the chicken broth and return the mixture to a boil, then add the chopped dill.

Return the chicken pieces to the saucepan. Add the carrots, lower the heat, simmer, uncovered, for 25 minutes. Add the tomatoes, peas, green beans, and mushrooms, and continue simmering until all the vegetables are cooked through, 20 minutes more.

Serve the stew over freshly baked split biscuits. For very young children, mash or cut up the vegetables as desired.

Whole Wheat Biscuits:

Preheat the oven to 350 degrees F. Place the flours in a mixing bowl. Add the baking powder. Stir to blend. Add the caraway seeds and butter or oil; mix lightly. Add the milk, and mix the dough until well blended.

Drop dough by the tablespoon onto an ungreased baking sheet and place in the oven. Bake for 25 minutes. Remove and cool slightly before serving.

Makes 10 Biscuits.

vegetables. Prep: 45 minutes (for the ragout) Cooking time: 1 hour Freezes: 2 1/2 months Refrigerates: 3 days