James Martin Chicken Veronique is a tasty recipe using chicken, butter, tarragon, white wine, white grapes, and cream. Tarragon and grape tastes enhance their soft texture. It’s delicate and delicious, named “Veronique” for the grapes.
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💗 The Appeal Of This Delicious Recipe
- Succulent Chicken. The quarter chicken joint in this dish makes sure that the meat is soft and juicy, giving you a satisfying and flavorful meal.
- Delicate Tarragon Flavor. Whether it’s fresh or dried, tarragon gives a subtle but distinct herbal note that makes the dish taste better as a whole.
- Sweet And Tangy Grapes. The white grapes add a burst of sweetness and a little bit of sourness, which is a great contrast to the savory chicken and goes well with the other tastes.
- Creamy Indulgence. When a single cream is added to a sauce, it makes it smooth and creamy, taking the dish to a new level of richness and decadence.
🍇 James Martin Chicken Veronique Ingredients
- 1 quarter chicken joint (leg and thigh), weighing approximately 6 oz (175 g)
- ½ oz (10 g) butter
- 1 small onion, chopped
- ½ level teaspoon tarragon, fresh or dried
- 4 fl oz (110 ml) dry white wine
- 2 oz (50 g) white grapes, halved and de-pipped, if necessary
- 1 tablespoon single cream
- salt and freshly milled black pepper
For The Thickening
- ½ level teaspoon of butter
- ½ level teaspoon of flour
🍗 Get Cooking with These Simple Instructions
- In a small saucepan, soften the butter. Season the chicken breast with salt and pepper.
- Add the onion to the skillet and cook for approximately 5 minutes, or until softened. Return the chicken joint to the pan and sprinkle with tarragon. Pour in the wine, cover the pan with a tight-fitting lid, and simmer over low heat for 30 minutes or until the chicken is tender, depending on its size. Then, remove the lid and increase the heat.
- Allow the sauce to bubble and diminish slightly for about a minute, then whisk in the butter and flour paste until the sauce has thickened slightly, reduce the heat, add the grape halves, and stir in the cream. Allow them to reach the desired temperature, then taste and verify the seasoning before serving the chicken with the sauce poured on top.
💭 Recipe Tips
- Use chicken with the bone in. Choose a chicken joint with the bone still in it to give the dish the most taste and moisture.
- Do not leave out the tarragon. Don’t leave out the tarragon if you want to make Chicken Veronique. Its unique taste makes the whole meal taste better.
- Use white dry wine. Stick to dry white wine for the recipe because it adds depth and acidity without overpowering the other tastes.
- Pay attention to the thickness. Pay close attention to how thick the sauce is. If it’s not thick enough, add a little more butter and flour to make it thicker.
- balance out the sugar. Make sure the grapes are ripe but not too sweet. They should add a hint of sweetness that goes well with the dish’s spicy parts.
What To Serve With Chicken Veronique?
James Martin Chicken Veronique complements several sides. To soak up the rich sauce, serve with steamed rice or buttered noodles a side of mixed greens or roasted veggies lightens the dish. Don’t forget crusty bread to soak up the sauce! For more side dish ideas check this collection What To Serve With Chicken Veronique.
🎚 How To Store Chicken Veronique?
- In The Fridge. After cooling, place Traditional James Martin Chicken Veronique in an airtight container and refrigerate for up to 3 days. Reheat thoroughly.
- In The Freezer. After cooling, place Traditional James Martin Chicken Veronique in a freezer-safe container or bag freeze for 3 months with a date.
🥵How To Reheat Chicken Veronique?
- In The Oven. Bake at 350°F (175°C). Heat the chicken and sauce in an oven-safe dish for 15-20 minutes.
- On The Stovetop. Heat a skillet with a little oil or butter on medium. Heat the chicken in the skillet for a few minutes on each side.
- In The Microwave. Place chicken and sauce in a microwave-safe dish. Leave a vent in a microwave-safe lid or plastic wrap. Stirring every minute, cook the chicken on medium power until evenly heated.
FAQs
How Do You Cut Chicken To Cook Faster?
To cut the chicken for faster cooking, slice it into smaller, uniform pieces to ensure even cooking and reduce cooking time.
What Other Herbs Can Be Used As A Substitute For Tarragon In Chicken Veronique?
Substitute tarragon in Chicken Veronique with herbs like thyme, basil, or marjoram for a similar flavor profile.
Is It Possible To Make The Dish In Advance?
Yes, you can make Chicken Veronique in advance by preparing the dish up to a day ahead and refrigerating it. Add the grapes just before serving.
Can The Recipe Be Adapted For A Slow Cooker Or Pressure Cooker?
The recipe can be adapted for a slow cooker by adjusting the cooking time and adding the grapes towards the end. It can also be made in a pressure cooker by reducing the cooking time and adjusting the liquid content.
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James Martin Chicken Veronique Nutrition Facts
Amount Per Serving
- Calories: 400
- Protein: 25 grams
- Fat: 20 grams
- Carbohydrates: 15grams
- Fiber: 2 grams
- Sugar: 8 grams
- Sodium: 400milligrams
James Martin Lemon Syllabub
Description
The Chicken Veronique recipe from James Martin is a delicious dish made with a soft chicken joint, butter, onion, tarragon, white wine, white grapes, and cream. A delicious Chicken Veronique that will only take you 45 minutes to prepare, however, the ingredients are only for 1 serving so keep that in mind.
Ingredients
For The Thickening
Instructions
- In a small saucepan, soften the butter. Season the chicken breast with salt and pepper.
- Add the onion to the skillet and cook for approximately 5 minutes, or until softened.
- Return the chicken joint to the pan and sprinkle with tarragon. Pour in the wine, cover the pan with a tight-fitting lid, and simmer over low heat for 30 minutes or until the chicken is tender, depending on its size. Then, remove the lid and increase the heat.
- Allow the sauce to bubble and diminish slightly for about a minute, then whisk in the butter and flour paste until the sauce has thickened slightly, reduce the heat, add the grape halves, and stir in the cream. Allow them to reach the desired temperature, then taste and verify the seasoning before serving the chicken with the sauce poured on top.
Notes
- Use chicken with the bone in. Choose a chicken joint with the bone still in it to give the dish the most taste and moisture.
- Do not leave out the tarragon. Don’t leave out the tarragon if you want to make Chicken Veronique. Its unique taste makes the whole meal taste better.
- Use white dry wine. Stick to dry white wine for the recipe because it adds depth and acidity without overpowering the other tastes.
- Pay attention to the thickness. Pay close attention to how thick the sauce is. If it’s not thick enough, add a little more butter and flour to make it thicker.
- balance out the sugar. Make sure the grapes are ripe but not too sweet. They should add a hint of sweetness that goes well with the dish’s spicy parts.