Easiest Way to Make Eric Ripert Taragon Chicken with Sticky Olive Sauce

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, taragon chicken with sticky olive sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Taragon Chicken with Sticky Olive Sauce is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Taragon Chicken with Sticky Olive Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook taragon chicken with sticky olive sauce using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Taragon Chicken with Sticky Olive Sauce:

1. Make ready 4 skin-on chicken breasts or 8-10 thighs
2. Prepare Olive oil
3. Make ready Knob unsalted butter
4. Get 1 pack smoked bacon
5. Take 4 garlic cloves, roughly chopped
6. Prepare Zest of 1 lemon
7. Get 300 ml dry white wine OR cider vinegar/water 50/50 mix
8. Make ready 300 ml chicken stock
9. Prepare 20-30 mixed olives
10. Make ready Bunch fresh tarragon, or about 2 tablespoons of dry

Instructions to make Taragon Chicken with Sticky Olive Sauce:

1. Season the chicken both sides with salt and pepper (an hour or two in advance if you can). Heat a bit of oil in the bottom of a cast iron pan, then add butter. Sauté the chicken on a medium heat until both sides are brown and crispy (you'll likely have to cook them for 10 minutes on each side). Don't worry if you get a few bits of skin stuck to the bottom - it all adds to the sticky loveliness! Remove the chicken and pop to the side.
2. Roughly chop the bacon (scissors are useful here) and fry in the remains of the chickeny butter for a few minutes till brown and crispy. Add the roughly chopped garlic, being careful not to let it burn by stirring often.
3. Add the white wine (or vinegar/water mix), lemon zest and simmer rapidly for a few minutes.
4. Add stock, olives and about 2/3 of the tarragon leaves. Return the chicken to the pan and cook for at least 30 minutes, until the chicken has cooked through, the stock has reduced and you're left with a rich sauce.
5. There's a lot of flavour here, so serve with something simple like roast potatoes and boiled kale with butter.

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