Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken véronique. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chicken Véronique is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chicken Véronique is something which I’ve loved my whole life.
In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Sprinkle chicken with salt and nutmeg. In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil.
To get started with this particular recipe, we have to prepare a few components. You can cook chicken véronique using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Véronique:
- Take 4 chicken breast boneless, skinless halves (about 125g /4½ oz. each)
- Take 100 g grape seedless white flesh (in halves and peeled) / 3½ oz .
- Get 300 ml chicken stock / 10 oz .
- Take 3 tablespoons crème fraîche (low fat)
- Prepare 1 teaspoon tarragon dried
- Take ½ teaspoon salt
- Get ½ teaspoon pepper
- Take 1 teaspoon cornstarch cornflour /
- Take Spray2Cook ” ( a word used to describe
- Make ready low - cal . non - stick cook ’ s oil spray )
Remove the chicken from the skillet and cover to keep warm. Add the cream and tarragon to the skillet and heat to boiling. French Chicken Veronique French Chicken Veronique. photo credit: Ev Thomas. Ruth Dubonnet, of the wine-maker family.
Steps to make Chicken Véronique:
- Pre-heat an oven (170oC / 325oF / Gas Mark 3).
- Grind the tarragon mixed with the salt and pepper in a pestle and mortar. Cut a deep slit in the rounded side of the chicken breasts to form a large pocket. Support the breasts with the pocket open. Share the tarragon and seasoning mix across the breasts in the pockets and secure the pouch closed with a few toothpicks / cocktail sticks as necessary.
- Spray an oven-proof fry pan with Spray2Cook and put on a medium to high heat. Fry the chicken until evenly brown all over. Add half the stock and put in the oven for 20 minutes. During cooking check the stock has not evaporated and add a little water as needed – it should be just about fully evaporated at the end of the cooking time.
- Remove the chicken and place under the broiler / grill set to medium. Add the a little more stock to the fry pan and scrape the cooking juices in to mix then add the rest of the stock. Put on medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Allow it boil. Stir in the crème fraîche keeping the sauce to a simmer.
- As the sauce warms through check the chicken is browning and turn the heat up or down as required. When the chicken looks good stir the grapes through the sauce and serve the chicken (thickly sliced).
French Chicken Veronique French Chicken Veronique. photo credit: Ev Thomas. Ruth Dubonnet, of the wine-maker family. The recipe uses boneless skinless chicken breasts, tarragon, peppercorns, Dubonnet Blanc, chicken broth, and fresh grapes. We love this recipe because of its wine cream sauce with shallots, tarragon and orange zest where Oregon table grapes are the star of the dish. This classic French combo of wine, cream sauce, grapes, and (in this case) chicken should be understated and elegant.
So that’s going to wrap it up with this special food chicken véronique recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
