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Chicken with tarragon, garlic & olives

Chicken with tarragon, garlic & olives

Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Total time
    • 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: per servding
HighlightNutrientUnit
kcal302
low infat11g
saturates4g
carbs2g
sugars0g
fibre1g
protein36g
salt2.53g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2005

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Overall rating

Rating: 5 out of 5.23 ratings

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