My friend Ali introduced me to tarragon. Its an incredible herb that loves chicken! Its used a lot in french recipes. Its best used fresh. Woolies has it sometimes but it can be hard to find fresh. What I do is when I see it I usually buy it. This recipe is a great one. The flavours are really great together and is a great mid week meal! I found this recipe a few years ago on the BBC Good Food website.
- 4 Chicken breasts, skin on
- Knob of butter
- 85g smoked bacon, cut into small chunks
- 4 cloves of garlic, roughly chopped
- Grated zest of 1 lemon
- 300ml dry white wine
- 300ml chicken stock
- About 20 mixed (black and green pitted) olives
- Small handfull of tarragon leaves
– Season the chicken with plenty of ground black pepper and salt if you want.
– Heat the butter in a saute 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 minutes until just golden.
– Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few minutes
– Reduce the heat, add the stock, olives and half the tarragon.
– Return the chicken to the pan and simmer for about 30 minutes until the chicken is cooked through and tender, and the wine stock has reduced.
– Garnish with extra tarragon and serve with crusty mustard potatoes and plenty of fresh bread to mop up the delicious pan juices.