Chicken with tarragon, garlic & olives

Chicken with tarragon, garlic & olives

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(22 ratings)

Ready in just under an hour


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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  • 4 chicken breasts, skin on
  • knob of butter



    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 cloves, roughly chopped
  • grated zest 1 lemon



    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



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

  • small handful tarragon leaves



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


  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, questions and tips

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29th Oct, 2011
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.
21st Jul, 2011
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.
28th Jun, 2011
One of the most tasty meals I've made from this site. Top marks!
20th Mar, 2011
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).
8th Mar, 2011
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.
30th Jan, 2011
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!
4th Oct, 2009
very easy meat was tasty and tender everyone loved it will make again
4th Jul, 2009
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!
13th Apr, 2009
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.
5th Mar, 2009
Fantastic dish, very tasty and great with the mustard potatoes which can be found at: Highly recommend :o)


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