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Chicken Veronique

Chicken Veronique

With all my love for various world cuisines, the French kitchen stands out to me as the most delicious. Chicken Veronique is a tasty proof to my words.

This dish made with grapes got its name from a winegrower’s wife – Veronique. The main ingredients in “Veronique” are chicken, grapes, onions and cream. To make the sauce more crunchy and spicy I decided to add chili pepper (jalapeno) and chopped celery to it. The dish turned out incredibly delicious. I was speechless. Traditionally this dish is made with green grapes, but red grapes will work as well.

Chicken Veronique is a perfect dish for the holiday table or a special dinner. It looks very elegant, and the taste is extraordinary with lots of layers of flavor. Don’t miss this recipe.



  • 4 small skinless boneless chicken breasts
  • 1 – 2 tbsp olive oil
  • 1 clove garlic, finely diced
  • 2 shallots or 1 small onion, finely chopped
  • 1 chili pepper (jalapeno or fresno), finely chopped
  • 1 stick celery, finely chopped
  • 1 cup grapes, large cut in half
  • ½ cup white wine
  • 1 cup of cream (fat content 20% and above)
  • Salt
  • Black pepper



Pat dry the chicken breasts with a paper towel. Season with salt and black pepper.

In a deep pan, heat the olive oil. Add the fillets and cook them until fully cooked and browned over medium heat for 4-5 minutes on each side. Transfer the chicken onto a plate, cover with foil.

To the same pan, add the onion, celery, chili pepper and cook until onions are cooked and translucent, for 5-7 minutes.

Add the garlic and cook for 30 seconds.

Add the wine and deglaze. It takes about 1 minute.

Add the grapes and cook for about 3 minutes.

Add the cream, salt and black pepper. Allow the sauce to thicken for 1-2 minutes.

Cut the chicken into medallions and pour the grape sauce on it. Garnish with a sprig of grapes or fresh parsley.


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Cook with pleasure and enjoy the world!

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