Chicken Veronique

Chicken Veronique

Course: Main Courses – Poultry

Ingredients

  • 1 2 1/2 To 3 Pound Chicken Cut Up
  • 1/2 Cup Seedless Green Grapes
  • 1/2 Cup Toasted Slivered Almonds
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 1/2 Cup Hot Chicken Stock
  • 1/4 Cup Dry Sherry
  • 1/2 Cup Half And Half
  • Salt To Taste
  • Coarsely Ground Pepper To Taste
  • Paprika To Taste
  • 1/4 Cup Green Grapes For Garnish

Instructions

  • Preheat oven to 350 degrees. Place chicken, skin side up, in a single layer in a 13×9 inch baking pan. Bake 30 minutes. Pour fat from baking dish, discard. Sprinkle grapes and almonds over chicken.
  • Melt butter in a large, heavy skillet over high heat. Stir in flour. Cook 1-2 minutes, stirring constantly. Add stock, stir until smooth. Pour in sherry and half and half. Cook, stirring until thickened. Season with salt and pepper.
  • Pour sauce over chicken. Cover tightly with foil. Bake 30 minutes. Season with paprika. Garnish with green grapes. Serve hot. Makes 3-4 servings.

Recipe – Calla Ferre – From Chicken Cookery by Ceil Dyer, 1983