Chicken with tarragon, garlic & olives

Chicken with tarragon, garlic & olives

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(21 ratings)

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Cooking time

Ready in just under an hour

Skill level

Easy

Servings

Serves 4

A tasty cross between a roast and a stew - a lovely recipe for dinner in the garden

Nutrition and extra info

Nutrition info

Nutrition per servding

kcalories
302
protein
36g
carbs
2g
fat
11g
saturates
4g
fibre
1g
sugar
0g
salt
2.53g

Ingredients

  • 4 chicken breasts, skin on
  • knob of butter
  • 85g smoked bacon, cut into small chunks
  • 4 garlic cloves, roughly chopped
  • grated zest 1 lemon
  • 300ml dry white wine
  • 300ml chicken stock
  • about 20 mixed olives
  • small handful tarragon leaves

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Method

  1. Season the chicken with plenty of ground black pepper, and salt if you want. Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden. Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few mins.
  2. Reduce the heat, add the stock, olives and half the tarragon. Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced. Garnish with extra tarragon and serve with crusty mustard potatoes, below, and plenty of fresh bread to mop up the delicious pan juices.

Recipe from Good Food magazine, June 2005

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Comments

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berylanne's picture

where is the recipe for crusty mustart potatoes = Found it!!!!! cooking this for company tonight - spend winter in Arizona and as I come from Kent I like to cook "English" when I have frends over!!!!

annak19's picture

I love this recipe, my partner isn't so keen which is unusual for him but everyone else polished it off. The mustard potatoes are gorgeous to.

wilsonc's picture

I love this recipe - its quick and easy and the sauce is fab. Also recommend the mustard potatoes.

jayneashford's picture

This is a lovely dish I served it with roast potatoes and green beans. Will make again

angiedecsmith's picture

Can you make this ahead & reheat? Does it freeze?

sabrina74's picture
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i dont think this needs salting ,,, the bacon made it salty enough, so be aware , apart from that it was a hit with my family, we had the crusted mustard potatoes with baby corn and sugar snap peas delicious....with defo make it again..

cocovanilla's picture
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I liked it a lot, my boyfriend hated the taste of the tarragon though - so not for everyone! The sauce was incredible!

kickassmum's picture
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lovely, easy recipe, had mustard pots with it and plates were cleared. Will deffo make again :)

mwsc11050's picture

This was a huge hit. Everyone loved it. Served it with the mustard potatoes and it went down a treat. Very easy to make and very tasty.

amyndaz's picture
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easy to make, and very tasty. Also recommend the mustard potatoes.

danicquinn's picture
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Very good: easy to make and a nice change from the recipes that use cream with chicken and tarragon. Make sure not to use to much salt, as the bacon, olives, etc, add quite a lot already. It was suggested that the chicken be served on a 'bed of spinach' - we didn't try that but it would probably be nice.

amarone's picture
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This dish is increadibly delicious. Had it with chunky butternut squash drizzled with olive oil and baked in the oven with fennel seeds and star annis (amazing!) The best meal I've had since I cooked the Chicken breast stuffed with French goats cheese and thyme on a bed of vine rippened tomatoes and courgettes (BBC Good food guide also - try it, amazing). A fabulous Saturday night meal accompanied by a good bottle of wine. Can't wait to have again.

mattccross's picture
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One of the most tasty meals I've made from this site. Top marks!

lindad4a's picture
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Made it last night for the first time and everyone loved it, even my mother who doesn't like olives! It's an impressive dish on the table which is very tasty to eat and very simple to cook. I served it with 'Mustard-crusted new potatoes' and 'Parmesan Broccoli' which were also delicious (both recipes can be found on the website).

emmaccollins's picture
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I made this for a friends birthday dinner. I used Chicken quarters and a couple of chicken breasts as I was catering for 3 adults and 1 3 yr old. I thought I would do plenty as a casserole in the oven so I could have some for 'plate dinners' during the week! Fat chance, I ended up with 1 chicken quarter left out of 6 and no chicken breasts at all! I did the mustard crusted pots as well and only had 1 of those left and my friend even left with the recipe! It did really well in the oven but I did need to add a little cornflour to thicken the sauce at the very end.

sarahkmason's picture
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I cooked this in the slow cooker for 4 hours on high (halved the stock/wine) it was absolutely delicious and definitely something I would cook again! Easy in the slow cooker too!

jonahssexyblonde's picture

very easy meat was tasty and tender everyone loved it will make again

vivaves's picture

Nice recipe, I used cubetti di pancetta instead of bacon and it worked really well. Served with the recommended mustard potatoes and asparagus. Bread would have been good to soak up juices but you don't need two sources of carbs - either spuds or bread, not both!

nord20's picture
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Can't disagree with the high rating this recipe has got - easy to do, doesn't make too much mess (not too much to clear up after) and really is tasty. Would be happy to pay for this in a restaurant.

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