About this recipe:This is utterly delicious - a definite plus for the repertoire. Chicken breasts are cooked in stock and white wine with green peppers and olives for a stunningly scrumptious olive sauce. The extra virgin oil adds flavour to this dish thanks to its outstanding aromatic and gustatory qualities.
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Place 2 tablespoons of the extra virgin olive oil in a heavy bottomed shallow pan. Add chicken breasts, skin-side down and fry until browned. Turn over and brown other side. Remove from pan. Add remaining extra virgin olive oil, and cook onion and green peppers to soften slightly. Return chicken to pan.
Pour over chicken stock and white wine. Bring to bubbling, then turn down to simmer. Cover and cook for around 30 minutes, or until chicken is tender. Add chopped tarragon and olives. Bring back to bubbling. Sprinkle with extra tarragon leaves and serve.