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)
- 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.
Cook with pleasure and enjoy the world!