Chicken by Catherine Phipps

Author:Catherine Phipps
Language: eng
Format: epub
ISBN: 9781473502710
Publisher: Ebury Publishing

Chicken Veronique

Once, as a fairly young child (I’m not sure I was in double figures), I spent an entire afternoon peeling grapes for my perfectionist mother so she could serve chicken Veronique at a dinner party. Not one of my favourite memories, but I love the dish all the same as it’s so gentle and understated. It’s about the only time my mother used chicken breasts on their own and I do so here, but in very slim escalopes. It’s entirely up to you whether you peel the grapes.

Serves 4

15g unsalted butter

3–4 chicken breasts, cut into thin escalopes

1 onion, finely chopped

250ml white wine (something light and floral)

300ml chicken stock

1 tsp finely chopped tarragon leaves

sea salt and freshly ground white pepper

50ml double cream

100g seedless green grapes, halved

Heat the butter in a shallow, lidded pan. Add the chicken and fry briefly on both sides until a very light golden brown. Remove and add the onion. Cook gently until very soft and translucent, then pour in the wine. Simmer until reduced by half, then add the chicken stock and tarragon. Season with salt and white pepper. Cover and simmer for a further five minutes, then taste; the wine should have mellowed nicely. Add the cream and simmer, uncovered, for another five minutes.

Return the chicken to the pan along with any juices and the grapes. Simmer until the chicken is cooked through.

Serve the chicken with the sauce spooned over, preferably with buttered new potatoes.

Chicken Veronique

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