Chicken Veronique

Am I the only one who feels extra fancy anytime I cook French recipes at home? From coq au vin to bouillabaisse, cooking French classics always makes me want to light some candles, put on sophisticated music and pour a glass of wine to sip on while working away in the kitchen. This chicken Véronique recipe is no exception.

Chicken Véronique evokes fantasies of wandering the cobbled streets of a quaint French village. It’s an elegant yet simple dish perfect for entertaining. Like many favorite French recipes, it features a limited selection of humble ingredients that are transformed into an unexpectedly flavorful dish guaranteed to impress anyone at your table.

What is chicken Véronique?

Chicken Véronique is a variation on a classic French dish. In French cuisine, Véronique is a term for dishes prepared or garnished with grapes. It’s traditionally made with sole, which is dressed in a vermouth-spiked cream sauce and then garnished with grapes.

Véronique was popularized by famed French chef Auguste Escoffier, whose sole Véronique was named for the French comic opera Véronique. Our recipe makes the original more approachable and affordable, swapping everyday white wine and tender chicken breasts for the vermouth and sole.

Chicken Véronique Ingredients

• Chicken breast: Boneless, skinless chicken breasts make for quick and easy cooking.
• Seasoning: Salt and nutmeg bring balance to the natural flavors of the dish.
• Butter: Searing the mild-flavored chicken breasts in butter rather than oil adds extra richness while giving them an idyllic golden brown color.
• White wine: To mimic the vermouth flavor found in traditional Véronique recipes, select a dry white wine with herbal notes, like pinot grigio or riesling.
• Orange marmalade: Orange is a typical flavor added to Véronique. Orange marmalade, in particular, further sweetens the sauce and pairs nicely with tarragon and grapes.
• Tarragon: Tarragon has a wonderfully delicate flavor that’s slightly sweet and reminiscent of anise or licorice.
• Flour: Flour thickens the sauce for chicken Véronique.
• Half-and-half: Half-and-half enriches the sauce to make it wonderfully creamy.
• Grapes: We like the bright tartness of green grapes for this recipe. If you want a slightly sweeter flavor profile, opt for red grapes. Use seedless grapes if possible.

Directions

Step 1: Brown the chicken

Season the chicken with salt and nutmeg. In a large nonstick skillet, cook the chicken in butter over medium heat for three to five minutes on each side, or until they’re lightly browned.

Step 2: Add wine, marmalade and tarragon

In a small bowl, combine the wine, marmalade and tarragon. Add them to the skillet and bring them to a boil. Reduce the heat, then cover and simmer the chicken for four to six minutes per side or until a thermometer reads 170°F. Remove the chicken keep it warm.

Editor’s Tip: Cook the chicken until its juices run clear. Use an instant-read meat thermometer to test the chicken for doneness.

Step 3: Finish the sauce and serve

Combine the flour and cream until they’re smooth. Gradually stir them into the skillet. Bring the sauce to a boil, then cook it for two minutes longer or until it’s thickened. Stir in the grapes and heat them through. Serve the sauce with the chicken.

Chicken Véronique Variations

• Make it with fish: If you like seafood, try the classic version of this recipe by swapping sole for the chicken. Flounder, halibut and turbot are all similar to sole. Make sure you’re buying the best fish for the best dinner.
• Omit the wine: If you prefer to cook without wine or alcohol, use an equal amount of chicken stock. Or try the recipe with one of these non-alcoholic white wines.
• Add shallots: For extra flavor, add finely chopped shallots with the wine, marmalade and tarragon. Cook them in the skillet with the chicken until the shallots are tender and transparent, then proceed to the next step.
• More herbs: Other fresh herbs that go well with chicken Véronique include fennel, bay leaves, dill, thyme and parsley.

How to Store Chicken Véronique

Leftover chicken Véronique should be stored in airtight food storage containers in the refrigerator. Properly stored, it will stay fresh up to four days.

How do you reheat chicken Véronique?

Due to the sauce’s high dairy content, it’s best to reheat this recipe slowly on the stovetop. While you could microwave leftovers, cream-based sauces tend to split when heated too quickly or at too high a temperature. To warm chicken Véronique, add the sauce and the chicken to a skillet and place it over medium-low heat. Cook until the sauce simmers and the chicken is heated through. If necessary, add a splash of cream or milk to add moisture to the sauce.

Chicken Véronique Tips

Can you use other types of chicken for chicken Véronique?

Yes! If you prefer dark meat, try making this recipe with boneless, skinless chicken thighs. Remember that thighs often take a little longer to cook than chicken breasts. We don’t recommend using bone-in or skin-on chicken for this recipe, as they typically require a longer cook time.

What can you serve with chicken Véronique?

Serve chicken Véronique with a basket of fresh brioche rolls to help soak up every last drop of the sauce. When choosing sides, consider a stunning vegetable tian, a skillet of potatoes Lyonnaise or a fluffy bed of savory herbed rice pilaf.