French Chicken Veronique

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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
  • Prep10 min |
  • Total1hr 0min |
  • Serves 6


    • 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


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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