- 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
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…
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.
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.