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.

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.

Add the white wine (or vinegar/water mix), lemon zest and simmer rapidly for a few minutes.

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.

There's a lot of flavour here, so serve with something simple like roast potatoes and boiled kale with butter.