Chicken with tarragon, garlic & olives

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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.

Per servding

302 kcalories, protein 36g, carbohydrate 2g, fat 11 g, saturated fat 4g, fibre 1g, salt 2.53 g

Latest comments and suggestions

• stuck-on-the-rock

  04 November 2007

  stuck-on-the-rock rated and commented on this recipe

  

  Great. Made it for a whole round of dinner parties. Works every time!

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• regornotrub

  24 November 2007

  regornotrub rated and commented on this recipe

  

  We really rated this dish, which made some cheap chicken come to life, will make this again, loved the potatoes to, Imogen wanted them to be a bit more mustardy, thats what happens when you try to bring your children up not only to enjoy different food, but also to have an opinion, hey ho

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• SUE

  27 November 2007

  SUE rated and commented on this recipe

  

  Great dish which people always enjoy, looks really good too. Potatoes are easy and delicious and would go well with other dishes. I have made this many times.

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• Bouquet

  02 December 2007

  Bouquet commented on this recipe

  Always, always a winner, so easy and so tasty. Perfect for any occasion and utterly delicious. I have made this so many times, I think about six or seven dinner parties.....therefore may have overdone it now !

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• Bouquet

  02 December 2007

  Bouquet rated this recipe

  

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• Robinson Towers

  08 December 2007

  Robinson Towers rated and commented on this recipe

  

  LOVE this recipe ... brilliant for entertaining.

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• SarahW

  16 March 2008

  SarahW commented on this recipe

  Where is the recipe for the mustardy pots please?

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• Michele

  19 April 2008

  Michele rated this recipe

  

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• katyrouth

  30 May 2008

  katyrouth rated and commented on this recipe

  

  I had to rather edit this recipe at the last minute because I couldn't get hold of tarragon (used dill instead) and I didn't bother with the bacon. Lovely dish, but my chicken skin was most definitely not crispy at the end - it had been after frying but the steam from the liquid just made it all floppy again, which was a bit disappointing.

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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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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat

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

Per servding

302 kcalories, protein 36g, carbohydrate 2g, fat 11 g, saturated fat 4g, fibre 1g, salt 2.53 g

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