Chicken Veronique sounds fancy but it’s truly one of the easiest weeknight meals I prepare.
Typically, I make this dish in the summer with halibut, sole (which is traditional) or another seasonal white fish. However, this recipe works just as beautifully with chicken.
The traditional recipe calls for poaching the sole in white wine and then topping it with a white sauce and garnishing with fresh grapes. Although I do love a wine poached fish, I prefer to pan sear my fish and chicken for this recipe.
Because the chicken takes a bit longer to cook, I finish it in the oven. Once it’s done, I transfer the chicken to a platter and then make the sauce in the same pan. Using any juices that have collected in the pan makes for a deeper flavored sauce.
Fresh tarragon makes this Chicken Veronique sing! I’ve used dried tarragon and it just doesn’t taste the same, although if you can’t find fresh, dried tarragon will do. I adore the combination of fresh grapes with fresh tarragon and they both pair well with white fish and chicken. I do typically use chicken breasts that I’ve butterflied and cut in half so they’re more of a “cutlet” size. This also makes them easier to cook stove top.
However, you can certainly use boneless, skinless chicken thighs if it strikes your fancy. 😉
A little prep, a bit of dancing about at the kitchen stove and in 25-30 minutes you’ll have a delightful one dish meal. Because the sauce is quite lush, I serve Chicken Veronique with herbed farro, quinoa, rice pilaf or cauliflower rice and a steamed or roasted, seasonal veggie.
Delicious Wishes and Loads of Love,