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:

Quickview
507k Calories
53g Protein
22g Total Fat
7g Carbs
19% Health Score
Limit These
Calories
507k
25%

Fat
22g
35%

  Saturated Fat
7g
47%

Carbohydrates
7g
2%

  Sugar
2g
2%

Cholesterol
172mg
57%

Sodium
863mg
38%

Alcohol
7g
43%

Get Enough Of These
Protein
53g
106%

Vitamin B3
25mg
129%

Selenium
79µg
113%

Vitamin B6
1mg
94%

Phosphorus
546mg
55%

Vitamin B5
3mg
34%

Potassium
1041mg
30%

Vitamin B2
0.33mg
19%

Magnesium
75mg
19%

Vitamin B1
0.25mg
16%

Zinc
1mg
12%

Manganese
0.19mg
10%

Vitamin E
1mg
10%

Vitamin B12
0.57µg
9%

Iron
1mg
8%

Copper
0.15mg
7%

Vitamin C
5mg
7%

Vitamin A
299IU
6%

Calcium
43mg
4%

Folate
15µg
4%

Fiber
0.9g
4%

Vitamin D
0.39µg
3%

Vitamin K
1µg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

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