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Season the chicken pieces with salt and pepper and place in a deep pan.
Clean the intestinal track from the yabbies and place them in a very hot pan with olive oil.
Cover and leave on high heat.
Deglaze with white wine and reduce slightly.
Add diced, carrot, diced onion and chicken stock.
Simmer until the yabbies are cooked.
Remove yabbies and remove the shells.
Pour the liquid over the chicken pieces.
Cover with lid and saute until chicken pieces are cooked. When chicken pieces are cooked, remove them from the liquid.
Return liquid to the heat, add saffron and cream.
Thicken with Cornflour and add chicken, yabbies, tomato and tarragon.
To serve, place in small ceramic dish and drizzle with sauce.
Garnish with yabby head and herbs.
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