Name: Chicken with tarragon, garlic & olives
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 4 chicken breasts skin on; knob of butter; 85g smoked bacon cut into small chunks; 4 garlic cloves roughly chopped; grated zest 1 lemon; 300ml dry white wine; 300ml chicken stock; about 20 mixed olives; small handful tarragon leaves

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Chicken with tarragon, garlic & olives

Chicken with tarragon, garlic & olives

Good Food team

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Serves 4

Easy

Total time: 1 hr

Ready in just under an hour

A star rating of 4.6 out of 5.23 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 chicken breasts

skin on
knob of butter
85g smoked bacon

cut into small chunks
4 garlic cloves

roughly chopped
grated zest 1 lemon
300ml dry white wine
300ml chicken stock
about 20 mixed olives
small handful tarragon

leaves

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Nutrition: per servding

kcal302
fat11g

low
saturates4g
carbs2g
sugars0g
fibre1g
protein36g
salt2.53g

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.

Recipe from Good Food magazine, June 2005

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A star rating of 4.6 out of 5.23 ratings

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