Chicken with Tarragon Garlic Olives
Elevate your weeknight dinner game with this irresistible Chicken with Tarragon Garlic Olives recipe—a mouthwatering medley of Mediterranean-inspired flavors. Succulent, golden-seared chicken thighs simmer to perfection in a fragrant sauce of garlic, dry white wine, and chicken broth, accented by fresh tarragon, briny green olives, and a bright splash of lemon juice. This one-pan dish combines ease with elegance, making it perfect for both busy nights and special occasions. With just 45 minutes from prep to plate, it's a flavorful feast that pairs beautifully with crusty bread, roasted potatoes, or a crisp green salad. Packed with aromatic herbs and savory goodness, it’s a must-try recipe for fans of bold yet effortless cooking.
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tablespoons Fresh tarragon, chopped
- 0.75 cup Pitted green olives, halved
- 1 tablespoon Lemon juice
Directions
Step 1
Preheat a large skillet over medium-high heat.
Step 2
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
Step 3
Add the olive oil to the skillet, followed by the chicken thighs, skin-side down. Cook for 5-7 minutes, or until the skin is golden and crispy. Flip and cook the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 4
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1-2 minutes, or until fragrant, being careful not to burn it.
Step 5
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Step 6
Pour in the chicken broth and stir to combine. Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and let simmer for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 7
Add the chopped tarragon, halved green olives, and lemon juice to the skillet. Stir gently to combine and let cook for an additional 2-3 minutes, uncovered, to meld the flavors.
Step 8
Taste the sauce and adjust the seasoning with more salt or pepper, if needed.
Step 9
Serve the chicken thighs with the olive-tarragon sauce spooned over the top. Pair with crusty bread, roasted potatoes, or a simple green salad for a complete meal.
Nutrition Facts
| Serving size | (1083.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1888.3 |
| Total Fat 145.2g | 0% |
| Saturated Fat 34.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 486mg | 0% |
| Sodium 5980.7mg | 0% |
| Total Carbohydrate 24.1g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 1.8g | |
| Protein 113.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.5mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1571.1mg | 0% |
Source of Calories