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Chicken Veronique
Ingredients
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4 chicken portions
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2 tablespoons oil
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150 millilitre (1/4 pint) chicken stock
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600 millilitre (1 pint) milk
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2 teaspoon Tarragon
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2 teaspoon Dried Thyme
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1/2 teaspoon Ground White Pepper
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50 gram (2 ounce) butter
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50 gram (2 ounce) flour
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100 gram (4 ounce) green seedless grapes, halved
Key Products
Instructions
- 1 Fry the chicken in oil in a large frying pan until the skins are browned. Pour off the excess oil. Add the stock, 300 ml (½ pint) milk, 1 tsp Tarragon, Thyme and White Pepper.
- 2 Bring to the boil, cover and simmer for 45-60 minutes until the chicken is tender. (Alternatively, it can be cooked in the oven at 180°C, 350°F, Gas Mark 4). Remove the chicken and keep warm. Pour the liquid into a meauring jug and make up to 750 ml (1¾ pints) using the remaining milk.
- 3 Melt the butter and stir in the flour. Gradually blend in the milk mixture and remaining Tarragon. Bring to the boil, stirring and simmer for 1 minute. Add half the grapes. Pour over the chicken and garnish with the remaining grapes.
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