Chicken with tarragon, garlic & olives

Chicken with tarragon, garlic & olives

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(22 ratings)

Ready in just under an hour

Easy

Serves 4
A tasty cross between a roast and a stew - a lovely recipe for dinner in the garden

Nutrition and extra info

Nutrition: per servding

  • kcal302
  • fat11g
  • saturates4g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein36g
  • salt2.53g
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Ingredients

  • 4 chicken breast, skin on
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g smoked bacon, cut into small chunks
  • 4 garlic clove, roughly chopped
  • grated zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300ml dry white wine
  • 300ml chicken stock
  • about 20 mixed olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • small handful tarragon leaves
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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.

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Comments (27)

katyrouth's picture
4

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.

sarahwild's picture

Where is the recipe for the mustardy pots please?

nicolerobinson's picture
5

LOVE this recipe ... brilliant for entertaining.

bouquet's picture
5

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 !

babyrex's picture
5

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.

regornotrub's picture
4

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

verityboak's picture
5

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

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