Return to listing

Pot-roasted Chicken Veronique

This is a quite delightful Chicken Pot-roast Veronique: a plump free-range chicken braised with wine, vermouth and a hint of tarragon and grapes. Add to that some Jerseys and something green and leafy and you have a perfect Sunday lunch.

 
 
 Pot-roasted Chicken Veronique

  Serves 4

Ingredients
 1 x 3½-4 lb (1.6-1.8 kg) fresh chicken
 ½ oz (10g) butter, plus an extra ½ oz (10g) for the sauce
 2 teaspoons olive oil
 1 medium onion, chopped
 1 fat clove of garlic, chopped small
 1 tablespoon fresh tarragon leaves
 ½ pint (275 ml) dry white wine
 ¼ pint (150 ml) vermouth
 6 oz (175 g) seedless green grapes, halved
 1 level tablespoon sauce flour
 salt and freshly milled black pepper
Conversions
Need help with conversions?
Equipment

You will also need a cooking pot that will take the whole chicken neatly without too much room around it.

Method

Start off by heating ½ oz (10 g) butter and 2 teaspoons olive oil in a frying pan and sauté the chicken in it till golden all over (but not brown) – the easiest way to do this is to use a pair of oven gloves and hold the chicken in place so each part of it in turn is cooked.

Now remove the chicken to a plate and add the onion to the fat remaining in the pan. Cook for about 10 minutes till golden and softened then add the garlic and cook for a further minute. Next transfer the onion and garlic to the cooking pot and place the chicken on top of the onions, and season well with salt and pepper. Scatter the tarragon leaves around the chicken, then pour in the white wine and vermouth.

Bring it all up to simmering point, then cover the pan and simmer on top of the stove very gently for 2 hours, adding the halved grapes 15 minutes before the end of the cooking time. After 2 hours, remove the chicken to a serving dish to keep warm (covered with foil). Now combine the flour and extra butter to form a paste and add this in small pieces to the sauce over a medium heat. Whisk well till the sauce is thickened and cook for 2 minutes while you’re carving the chicken. Serve with the sauce poured over.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Fillets of Sole Véronique Serves 2 as main course or 4 as a starter

Fillets of Sole Véronique

Often made with chicken, Delia believes this delicate recipe deserves a revival… and who could argue with that? A wonderful combination of cream, grapes and vermouth, it perfectly complements fish or chicken.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... American Turkey Stuffing
23 Oct 2014 00:43
Coffee Break Salt and Pepper Mills
22 Oct 2014 13:06
Food and travel probably not
20 Oct 2014 17:18
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Prestige
22 Oct 2014 21:34
Books Video
21 Oct 2014 19:59
Equipment TEFAL JAM MAKER
23 Oct 2014 07:50
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com