Chicken with tarragon, garlic & olives
Chicken with tarragon, garlic & olives requires roughly 1 hour from start to finish. Watching your figure? This gluten free and primal recipe has 507 calories, 53g of protein, and 23g of fat per serving. For $3.95 per serving, you get a beverage that serves 4. This recipe from BBC Good Food has 64 fans. A mixture of dry white wine, garlic cloves, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 78%, this dish is pretty good. Try Chicken With Tarragon And Quick-roasted Garlic, Chicken With Garlic & Olives, and Chicken With Garlic and Olives for similar recipes.
Servings: 4
Ingredients:
85g smoked bacon, cut into small chunks
knob of butter
4 chicken breasts, skin on
300ml chicken stock
300ml dry white wine
small handful tarragon leaves
4 garlic cloves, roughly chopped
grated zest 1 lemon
about 20 mixed olives
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. Season the chicken with plenty of ground black pepper, and salt if you want.
2. Heat the butter in a sauté pan and brown the chicken over a medium heat.
3. 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.
4. Garnish with extra tarragon and serve with crusty mustard potatoes, below, and plenty of fresh bread to mop up the delicious pan juices.
Nutrition Information:
covered percent of daily need
