I remember that I have made this recipe for the first and only time in London, when we were waiting for a guest. This chicken Veronique seemed tasty, exquisite and elegant for a party. And it proved it was. I found it in “Good Housekeeping All Colour Party Cookbook” 1992. I really love this recipe. It is fit for a king and I would eat it often. If you really want to make an impression on somebody, try this out for a romantic dinner or not. And prepare your nose and your tongue for an indulgence. Because you’re worth it!
- 50 g (2 oz) butter
- 1 tbsp chopped fresh tarragon (or 2 tsp dried tarragon)
- finely grated rind of 1 lemon
- 1 garlic clove, skinned and crushed
- 1,5 kg (3 lb) chicken
- 300 ml (1/2 pint) chicken stock (or water, but it won’t taste the same)
- 150 ml (1/4 pint) dry white wine
- 150 ml (5 fl oz) double cream
- 175 g (6 oz) green grapes, halved and seeded
- freshly ground pepper
- Soften the butter in a bowl with the tarragon, lemon rind, garlic and salt and pepper to taste. Put half the mixture in the cavity of the bird.
- Truss the chicken with the thread or fine string. Spread the remainder of the mixture over the outside of the bird (especially the legs), then stand on a rack in a roasting tin. Pour the chicken stock under the rack.
- Roast the chicken in the oven at 200°C/ 400°F, Gas Mark 6 for about 1 1/4 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Turn the bird and baste every 15 minutes or so during roasting.
- Carve the chicken into neat portions, then arrange on a warmed serving platter, cover and keep warm.
- Make the sauce. Blot off any excess fat from the roasting tin with absorbent kitchen paper, then place the tin on top of the cooker. Pour the wine, then boil to reduce to about half the original volume, stirring and scraping the tin to dislodge sediment.
- Stir in the cream and continue simmering and stirring until thick, smooth and glossy. Add the grapes and heat through, then taste and adjust seasoning.
- Pour a little of the sauce over the chicken, arranging the grapes as attractively as possible on each portion. Serve immediately, with the remaining sauce and grapes handed separately in a sauceboat, accompanied by crisply cooked mange-touts or French beans and a simple dish of plain boiled rice. Don’t forget about a chilled dry white wine. 🙂