Chicken With Tarragon, Garlic & Olives |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A tasty cross between a roast and a stew - a lovely recipe for dinner in the garden. Ingredients:
4 chicken breasts, skin on |
salt and pepper |
1/2 ounce butter |
3 1/2 ounces smoked bacon, cut into small chunks |
4 garlic cloves, roughly chopped |
1 lemon, grated zest |
1 1/4 cups dry white wine |
1 1/4 cups chicken stock |
20 olives, green and black |
1 tablespoon tarragon leaf |
Directions:
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. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden.
3. Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few minutes
4. Reduce the heat, add the stock, olives and half the tarragon.
5. 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.
6. Garnish with extra tarragon and serve with new potatoes and plenty of fresh bread to mop up the delicious pan juices.
|
|