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Chicken Veronique

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There are many variations of this recipe but this particular version is both simple and delicious. It can be served for a family meal or a cozy home-cooked dinner party. It actually travels well to a potluck affair, as well. The presentation is magnificent and will impress the guests.

Chicken Veronique

  • 8 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 small shallot, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup seedless red and/or green grapes, halved
  • 1 teaspoon grated orange zest
  1. Trim excess fat from chicken thighs.
  2. Season both sides with salt and pepper.
  3. In a large skillet, melt butter with oil over medium heat. Cook chicken until browned and cooked through, turning often; about 10 to 12 minutes total.
  4. Transfer chicken to plate and loosely cover with foil to keep warm.
  5. Pour off all but 1 tablespoon of fat from skillet. Add shallot and cook until slightly softened, about 1 minute.
  6. Pour in broth and bring to a boil, scraping up any brown bits off the bottom of skillet, until the liquid is reduced by half; about 2 to 3 minutes.
  7. Stir in grapes and orange zest. Cook, stirring, until grapes are softened and heated through and the sauce has thickened; about 3 to 4 minutes.
  8. Season with salt and pepper to taste.
  9. To serve, arrange 2 thighs on each plate and top with sauce. Delicious served over a bed of rice pilaf.

Serves 4.




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