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Poulet Vèronique

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Ingredients

1 tablespoon butter
2 tablespoons olive oil
unbleached flour, for dredging
1⁄4 teaspoon salt-free garlic powder
6 skinless chicken thighs (can sub three breasts if you prefer)
1⁄2 cup dry white wine (we tested a 2006 riesling by Territorial Winery here in Oregon)
1⁄2 cup chicken stock or 1/2 cup chicken broth
2 teaspoons Dijon mustard
1⁄2 cup heavy cream
1⁄4 lb green seedless grape
1⁄4 lb red seedless grapes
salt and pepper, to taste
lemon zest
fresh parsley or fresh French tarragon

Nutritional information

224.4
Calories
141 g
Calories From Fat
15.7 g
Total Fat
6.9 g
Saturated Fat
66.9 mg
Cholesterol
109 mg
Sodium
8.7 g
Carbs
0.4 g
Dietary Fiber
6.4 g
Sugars
9.3 g
Protein
890g
Serving Size

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Poulet Vèronique

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Cuisine:

We really enjoyed this. My grand kids loved the idea of grapes with their chicken. lol. My sauce didn't thicken so I ended up adding a little bit of a slurry which worked well. Thanks for sharing a nice keeper, CG. Made for Bevy tag.

  • 25mins

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 25mins   |  Serves:

Poulet Vèronique, Adapted by me from my copy of ‘365 Ways to Cook Chicken’ cookbook and several online recipes I used both green and red grapes for added color Serve with simple sides such as saffron rice or roasted new potatoes; lightly steamed seasonal vegetables or an uncomplicated mesclun salad Elegant yet easy main dish!”, We really enjoyed this My grand kids loved the idea of grapes with their chicken lol My sauce didn’t thicken so I ended up adding a little bit of a slurry which worked well Thanks for sharing a nice keeper, CG Made for Bevy tag

 

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Steps

1
Done

Pound the chicken thighs to roughly 1/4" thickness but no more than 1/2".

2
Done

Heat the butter and oil in a large sautè pan on medium heat.

3
Done

Combine the flour and garlic powder and lightly dredge the chicken pieces. Tip: I use a fine mesh strainer and lightly and evenly sprinkled the flour on the chicken.

4
Done

Brown chicken on both sides, about 10 minutes total.

5
Done

Remove chicken to a warming plate.

6
Done

Deglaze the pan with the white wine and chicken stock, scraping up the brown bits on the bottom of the pan.

7
Done

Whisk in the Dijon mustard, bringing mixture to a boil until the liquid has reduced and thickened, about 4-5 minutes.

8
Done

Reduce heat to medium-low and stir in the heavy cream. Place the chicken thighs back in the pan along with the grapes.

9
Done

Heat through until warm (but *not* boiling), stirring mixture often for about 2-3 minutes; lowering the heat further if necessary.

10
Done

Transfer chicken to a platter, pour the cream sauce over the chicken then season with salt and pepper.

11
Done

Garnish with lemon zest and fresh parsley or French tarragon.

12
Done
13
Done
14
Done
15
Done

Bobby Ryan

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