Chicken Veronique


Serves 4

A French chicken dish made with white wine, grapes, tarragon and mushrooms. The grapes become more flavorful and sweet once they have been baked in the oven. This goes well with a side of pasta tossed with garlic and olive oil or melted butter. My mother often made this for us while we were growing up, and it has become a favorite of mine.
Chicken Veronique Recipe, Lauren Monaco Illustration

Ingredients
8 boneless and skinless chicken thighs,
   from pasture-raised chickens
flour for dredging
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp tarragon
4 tbsp butter or non-dairy butter such as Earth Balance
2 tbsp vegetable oil
1/4 cup finely chopped onions
1/2 cup chicken stock
1/2 cup dry white wine
1/2 pound mushrooms, sliced
2 cups seedless green grapes
Preheat the oven to 375°F.

Coat chicken pieces with flour that has been mixed with the salt, pepper and tarragon.

Brown the chicken on all sides in 2 tablespoons of the butter and the oil in a skillet. Place the pieces in a single layer in a shallow baking pan.

Add the onions to the butter left in the skillet and cook until tender. Pour in the stock and wine and bring to a boil. Pour around the chicken. Bake, uncovered, for 30 minutes.

Saute the mushrooms in the remaining 2 tablespoons butter and add along with the grapes to the chicken. Bake for 8 to 10 minutes longer, or until done.

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