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Chicken Veronique

2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 chicken, cut up
1/4 cup peanut oil
1/4 cup dry white wine
1/3 cup orange juice
2 tablespoons honey
1 tablespoon fresh parsley, chopped
2 tablespoons orange zest
1 cup seedless white grapes, halved
1 orange, sliced

Combine flour, salt and 1/4 teaspoon pepper and lightly dust chicken. In a large pan brown chicken in peanut oil. Add wine, orange juice, honey, parsley and remaining pepper. Cover; simmer over low heat for 30 minutes. Stir occasionally. Add orange zest and continue cooking until tender about 15 minutes. Remove chicken to platter. Add grapes to gravy and cook, stirring constantly, about 2 minutes. Pour over chicken and garnish with grapes and orange slices.

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