Chicken with tarragon, garlic & olives

Contains pork – recipe is for non-Muslims only
A tasty cross between a roast and a stew – a lovely recipe for dinner in the garden

  • Ready in just under an hour
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 302
  • fat 11g
  • saturates 4g
  • carbs 2g
  • sugars 0g
  • fibre 1g
  • protein 36g
  • salt 2.53g


  • 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


  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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