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Recipes
French Chicken Veronique
French Chicken Veronique
French Chicken Veronique
photo credit: Ev Thomas
This recipe dates back to 1962 and is a creation of Mrs. Ruth Dubonnet, of the wine-maker family. The recipe uses boneless skinless chicken breasts, tarragon, peppercorns, Dubonnet Blanc, chicken broth, and fresh grapes.
Recipe By:
Mrs. Ruth Dubonnet
Prep
10 min
|
Total
1hr 0min
|
Serves
6
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Chicken
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Ingredients
1
teaspoon
celery salt
3
tablespoons
all-purpose flour
6
each
single, boneless, skinless chicken breasts
3
tablespoons
vegetable oil
1 1/2
cups
Dubonnet Blanc
1/2
cup
chicken broth
2
teaspoons
chopped, fresh rosemary
1
teaspoon
chopped, fresh tarragon
1/4
teaspoon
black peppercorns
1/2
lb
seedless grapes
Instructions
Combine celery salt and flour. Dip chicken in flour, reserving excess flour. Heat oil in Dutch oven and in it brown chicken on both sides. Sprinkle remaining flour over chicken and stir in Dubonnet and chicken broth.
Combine rosemary, tarragon, and peppercorns on a square of muslin and tie up with string to form a bag. Add the bag of herbs to chicken. Bring to a boil. Cover and bake in a preheated 350-degree oven for 45 minutes.
Stir in grapes, cover, and let stand for 5 minutes. Arrange chicken breasts on a bed of rice and glaze with grape sauce
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