Chicken Véronique with Grapes and Tarragon
Prep time: 50 minServes: 4
Pairs with
The grapes' fruitiness and the creamy tarragon sauce want a medium-bodied white with a touch of oak — Saint-Véran or Châteauneuf-du-Pape Blanc.
Ingredients
- 4 chicken breasts, skin on
- 200 g green grapes, halved
- 2 shallots, finely chopped
- 200 ml dry white wine (Burgundy)
- 200 ml chicken stock
- 150 ml cream
- 2 tbsp butter
- 1 tbsp chopped tarragon
- Salt and white pepper
Method
- 1Season the chicken. Cook skin-side down in butter for 5 minutes until the skin is crisp. Flip and cook 5 more minutes. Set aside.
- 2Sauté the shallots for 2 minutes. Pour in the wine and reduce by half. Add stock and reduce further.
- 3Add cream and cook to sauce consistency. Add grapes and tarragon. Return the chicken and warm through for 3 minutes.
- 4Serve with rice or crushed potatoes.