This tangy slaw is the ideal foil for the richness of the roast chicken. Even more fantastic, it actually benefits from sitting overnight, allowing the fennel and other ingredients to nuzzle into the acidic vinaigrette. If you do plan on making it the night before, be sure to only add the apple right before serving to avoid it from turning brown. And don’t be tempted to skimp on the tarragon out of some notion that this assertive herb might be too much in combination with the anise flavour of the fennel. Oh, contraire!! The tarragon is a friendly and beautiful accompaniment to the fennel, smoothing out its distinctive flavour.