chicken veronique recipe

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 3-pound chicken, cut into 8 serving pieces
  • salt and pepper
  • 1/8 teaspoon tarragon
  • 1 1/2 tablespoons minced onion 2 cups seedless white grapes 1/2 cup dry white wine 1/2 cup chicken broth 1 tablespoon cornstarch 1/4 cup heavy cream

Melt butter with oil in ovenproof casserole on top of stove. Brown seasoned chicken quickly. Add tarragon, onion, grapes, white wine, and broth. Cover and bake in preheated 375°F. oven for 35 minutes.

Remove lid and cook 5 minutes longer. Transfer chicken to heated serving dish and cover to keep warm. Whisk cornstarch dissolved in a little water into sauce. Add cream. Stir constantly and cook for 3 or 4 minutes until sauce thickens slightly.

Pour over chicken. Serves 4.