Chicken Veronique

Chicken Veronique

Course: Main Courses – Poultry
Cuisine: French


  • 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 & Half
  • Salt To Taste
  • Coarsely Ground Pepper To Taste
  • Paprika To Taste
  • 1/4 Cup Green Grapes For Garnish


  • 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 to 2 minutes, stirring constantly. Add stock, stir until smooth.
  • Pour in sherry and half & 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 to 4 servings.


I like my sauces slightly thicker than most, so if desired, after removing chicken from the oven, pour sauce back into a saucepan and thicken with a flour/water mixture. 

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