Chicken with tarragon, garlic & olives

Chicken with tarragon, garlic & olives

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(23 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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2nd Mar, 2014
where is the recipe for crusty mustart potatoes = Found it!!!!! cooking this for company tonight - spend winter in Arizona and as I come from Kent I like to cook "English" when I have frends over!!!!
19th Nov, 2013
I love this recipe, my partner isn't so keen which is unusual for him but everyone else polished it off. The mustard potatoes are gorgeous to.
8th Oct, 2013
I love this recipe - its quick and easy and the sauce is fab. Also recommend the mustard potatoes.
6th Oct, 2013
This is a lovely dish I served it with roast potatoes and green beans. Will make again
21st Nov, 2012
Can you make this ahead & reheat? Does it freeze?
19th Apr, 2012
i dont think this needs salting ,,, the bacon made it salty enough, so be aware , apart from that it was a hit with my family, we had the crusted mustard potatoes with baby corn and sugar snap peas delicious....with defo make it again..
21st Mar, 2012
I liked it a lot, my boyfriend hated the taste of the tarragon though - so not for everyone! The sauce was incredible!
17th Mar, 2012
lovely, easy recipe, had mustard pots with it and plates were cleared. Will deffo make again :)
3rd Mar, 2012
This was a huge hit. Everyone loved it. Served it with the mustard potatoes and it went down a treat. Very easy to make and very tasty.
31st Oct, 2011
easy to make, and very tasty. Also recommend the mustard potatoes.


7th Nov, 2017
Can I freeze this? How should I reheat it after defrosting?
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. We think this recipe is best served fresh. Our recipes that are just as good when frozen and reheated are marked with a blue star above the nutritional information. Hope this helps in future.
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