Chicken
Veronique
This one’s an
absolute doddle, as the actual work involved is minimal. Given that none of us
really wants to stand around meticulously browning a chicken after a hard
day, here we are going to let the oven do the work and as a result have lots of
lovely time to shower, do a crossword or, like me, watch the news. The hero ingredient this week
is Marks & Spencer’s Chardonnay White Wine Cooking Sauce, perked up with
the addition of a small amount of extra Chardonnay (leaving plenty over, of
course, to enjoy with the finished dish).
Serves : 2
Ingredients:
2 Part-Boned Chicken Breasts
2 tbsp Crème Fraîche
4oz / 110g Green
Seedless Grapes, halved
1 Small Onion
4 floz /
120ml Chardonnay or Other White Wine
1 dessertspoon Olive
Oil
1 tsp Fresh Tarragon
Leaves
1 x 320g Jar Marks & Spencer
Chardonnay White Wine Cooking Sauce
Salt and Freshly
Milled Black Pepper
Instructions:
- Pre-heat
the oven to Gas Mark 6 / 400°F / 200°C.
- While
the oven is pre-heating, peel and roughly
chop the onion,
place it in the pan and toss it with a little of the oil.
- Then
put the chicken
breasts on top of the onion, drizzle the
rest of the oil
over and season well with salt and pepper.
- Place
the chicken on
the top shelf of the pre-heated oven for about 25 – 30 minutes or until
the skin is golden-brown.
- While
that’s happening, pour the white wine cooking sauce into a medium saucepan
along with the wine. Bring it to the boil, then reduce the heat and let it
simmer gently for 20 – 25 minutes, without a lid. It needs to reduce to
half its original volume .
- Next,
stir the tarragon,
crème fraîche and grapes into the
sauce and when the chicken
has had its 25 – 30 minutes, transfer that to the sauce too, along with
the onion.
Then, simmer for another 15 minutes without a lid.
Chicken
Veronique
Chicken and grapes recipe is cooked
in the skillet for an easy and tasty meal.
Serves : 4
Ingredients:
3lbs / 1.35kg Chicken Parts
1 Lemon, halved
⅓ cup
/ 80ml Butter
⅓ cup
/ 80ml Dry White Wine
1 cup / 240ml Seedless Green Grapes
Paprika
Instructions:
- Wash and pat dry
the chicken.
- Rub
the chicken
parts with lemon
and sprinkle with salt.
Let it stand for 5 to 10 minutes to dry thoroughly.
- In
a large skillet, melt the butter and brown chicken on all
sides.
- Add
the wine and spoon
the sauce over the chicken
to coat all pieces.
- Cover
and simmer for 30 – 45 minutes, until the chicken is tender
and the
juices run clear.
- Add
the grapes and
cook for 3 minutes longer.
- Sprinkle
with paprika
and serve the chicken
with sauce on the side.
Chicken
Veronique
If desired, use a combination of white mushrooms and wild mushrooms of
your choice.
Serves : 4
Ingredients:
1¼lb Boneless Skinless Chicken Breasts
3 tbsp Olive Oil,
divided
Salt and Pepper to taste
2 cups / 480ml Sliced Fresh Mushrooms
2 tbsp Minced Shallots,
Fresh Chives or Scallions
(including green tops)
½ cup / 120ml Dry White Wine
1 tbsp Chopped Fresh Tarragon
or ¾ – 1 tsp Dried Tarragon
½ – ¾ cup / 120 – 180ml Whipping
Cream
2 tsp Cornstarch
1½ tbsp / 360ml Water
1 cup / 240ml Seedless
Green Grapes, halved
Hot Cooked White Rice
or Angel Hair Pasta
Fresh Tarragon
Sprigs for garnish
Instructions:
- Trim
any fat from the chicken
breasts, then cut the meat into bite-size
pieces.
- Heat
a large skillet or wok.
- When
hot, pour in 2 tablespoons of olive oil, heat
just until smoking, and add the chicken in 1
layer.
- Season
the chicken
with salt and pepper.
- Stir-fry
until no longer pink on the outside, about 3 minutes.
- Remove
the chicken to
a platter.
- Add
the remaining tablespoon of olive oil to
the same skillet.
- Add
the mushrooms
and stir-fry 1 minute.
- Add
the shallots
and stir-fry until the mushrooms begin
to change colour.
- Stir
in the wine and tarragon.
Heat to boiling.
- Add
the cream.
Reheat to a simmer and cook 2 – 3 minutes.
- Return
the chicken to
the pan.
- Dissolve
the cornstarch
in the water and stir a little of the mixture into the cream sauce.
- Cook
until thickened, adding more cornstarch
mixture if needed.
- Gently
stir in the grapes
and heat to serving temperature.
- Adjust
the seasonings. Serve over rice or pasta, garnished
with tarragon
sprigs.
Chicken
Veronique
A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served
in a classic French wine sauce.
Serves : 4
Ingredients:
1 tbsp Olive Oil, if the
pan is not non-stick or 2 tbsp Olive Oil, if the
pan is not non-stick
4 Boneless Chicken Breasts,
halved
2 Garlic Cloves, finely chopped
150g Mushrooms, chopped
2 tbsp Sugar
1 cup White Wine
1 cup Chicken Stock
1 tbsp Cornstarch
1½ cups Seedless Grapes
Instructions:
- Heat the oil in a large
pan (preferably non-stick) over a medium-high heat.
- Add the chicken breast
halves and sauté for about 3 minutes.
- Turn the chicken breast
halves over, add the garlic
and mushrooms
and sauté for another 3 minutes, or until the garlic and mushrooms
soften and the chicken
is golden brown.
- Remove the chicken breast
halves, garlic
and mushrooms
from the pan, keep warm, and pour off the excess oil.
- Add the sugar
and half of the wine to the pan, stirring to dissolve the sugar.
- Add the
remaining wine and simmer until the wine is reduced by half.
- Mix the stock and cornstarch in a
small bowl, whisk into the wine mixture and simmer for 2 minutes.
- Return the chicken to the
sauce.
- Add the grapes and simmer
for a further 2 minutes, or until the juices run clear.
- Serve over rice or noodles with your
favourite side dish.
Chicken
Veronique
This attractive and
delicately flavoured chicken salad is ideal for summertime dining
Serves : 4
Ingredients:
2 Chicken Breast
Fillets, cooked and diced
110g Grapes
2 Celery Sticks,
chopped
2 tbsp Tarragon,
chopped
Grated Zest and Juice of half a Lemon
150ml Mayonnaise
1 tbsp Single Cream
1 tbsp Walnut
Pieces
Salt and Fresh Ground Black Pepper
1 Chicory Head
FOR THE GARNISH:
Chopped Walnuts
Tarragon Sprigs
Grapes
Instructions:
- Mix
together the chicken,
grapes, celery, tarragon, lemon zest and juice,
mayonnaise,
cream and walnut pieces in a
large bowl.
- Season
with salt and
freshly ground
pepper.
- Mix
thoroughly so the chicken
is well-coated
- To
serve, pile the chicken
into the centre of a bowl. Around the edge of the bowl place the chicory leaves
so the pointed end is facing upwards. Scatter a few extra grapes, walnuts and tarragon over
the top. Serve.
If
you would like to make a donation to help me keep this site going