James Martin’s Chicken Veronique is one of those classic French-style dishes that looks fancy but is secretly dead simple.
Soft chicken, a creamy wine sauce, and juicy grapes that burst sweetness in every bite — it’s a beautiful thing.
The first time I made it, I realized why the French love combining grapes with rich sauces. It’s delicate, a little surprising, and completely addictive.
Why This Chicken Veronique Works So Well
- Bone-in chicken keeps the meat juicy and full of flavor
- Dry white wine adds depth and brightens the sauce
- Tarragon gives it that proper French herb kick
- Sweet grapes balance out the rich, creamy sauce
- Quick enough for a weeknight, fancy enough for guests
Ingredients (And Why They Matter)
- Quarter chicken joint (leg and thigh): stays tender and juicy while simmering
- Butter: makes the sauce rich and silky
- Onion: adds gentle sweetness and depth
- Tarragon: the magic herb that lifts everything
- Dry white wine: acidity balances the richness
- White grapes: sweet bursts in every mouthful
- Single cream: softens and rounds out the sauce
- Salt and pepper: essential to bring it all together
For thickening the sauce:
- Butter and flour: make a quick paste to give the sauce body
How to Make It
- Start the base
Melt butter in a small pan. Season the chicken with salt and pepper. - Soften the onion
Add chopped onion to the pan. Cook gently for about 5 minutes until softened, not browned. - Simmer the chicken
Put the chicken back into the pan. Sprinkle with tarragon. Pour in the white wine.
Cover with a tight lid and simmer gently for 30 minutes until tender. - Reduce the sauce
Take off the lid. Turn up the heat and bubble the sauce for a minute to reduce slightly. - Thicken
Stir together a tiny blob of butter and flour. Whisk into the sauce to thicken lightly. - Finish the sauce
Drop in the halved grapes and stir through the cream. Warm gently, taste for seasoning. - Serve
Spoon the sauce generously over the chicken. Eat immediately, with something good to mop up the sauce.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Chicken dry | Overcooked | Simmer gently, don’t boil hard |
| Sauce too thin | Didn’t thicken properly | Add a little more butter-flour paste |
| Sauce too sharp | Wine wasn’t cooked enough | Always reduce wine before adding cream |
| Sauce split | Heat too high after cream added | Keep it low once cream goes in |
What to Serve With It
- Steamed white rice or buttered noodles
- Crusty baguette to mop up the sauce
- Light green salad with a sharp dressing
- Roasted asparagus or green beans
How to Store and Reheat
Storage:
Cool completely. Store in a sealed container in the fridge for up to 3 days.
Freezing:
Freeze chicken and sauce together in an airtight container for up to 3 months.
Reheating:
- Oven: 350°F (175°C) for 15–20 minutes, covered.
- Stovetop: Gentle heat in a covered pan until hot.
- Microwave: Medium power, stirring occasionally until warmed through.
A Quick Bite of History
“Veronique” dishes trace back to classic French cooking, where grapes (particularly white ones) were often paired with chicken or fish to add brightness and contrast.
James Martin’s take keeps it simple but true to the original spirit — a beautiful balance of creamy, savory, and sweet.
Try More James Martin Recipes:
James Martin Chicken Veronique
Description
James Martin’s Chicken Veronique brings together tender chicken, creamy white wine sauce, sweet grapes, and fragrant tarragon. A simple yet elegant dish that feels luxurious without the fuss.
Ingredients
For thickening:
Instructions
- Melt butter in a small pan. Season chicken with salt and pepper.
- Cook onion until softened, about 5 minutes.
- Return chicken to the pan, sprinkle with tarragon, pour in white wine. Cover and simmer 30 minutes.
- Remove lid, bubble sauce for 1 minute.
- Whisk in butter-flour paste to thicken.
- Stir in grapes and cream. Warm gently without boiling.
- Check seasoning. Serve chicken topped with the sauce.
Notes
- Always use bone-in chicken for best flavor.
- Fresh tarragon gives a brighter finish, but dried works too.
- Don’t let the sauce boil hard after adding the cream — keep it gentle.
- If you want it even richer, add a touch more cream right before serving.