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    You are in: Home / Recipes / Poulet Vèronique Recipe
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    Poulet Vèronique

    Poulet Vèronique. Photo by Chef PotPie

    1/1 Photo of Poulet Vèronique

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Cookgirl's Note:

    Adapted by me from my copy of '365 Ways to Cook Chicken' cookbook and several online recipes. I used both green and red grapes for added color. Serve with simple sides such as saffron rice or roasted new potatoes; lightly steamed seasonal vegetables or an uncomplicated mesclun salad. Elegant yet easy main dish!

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    chicken ...

    Units: US | Metric



    1. 1
      Pound the chicken thighs to roughly 1/4" thickness but no more than 1/2".
    2. 2
      Heat the butter and oil in a large sautè pan on medium heat.
    3. 3
      Combine the flour and garlic powder and lightly dredge the chicken pieces. Tip: I use a fine mesh strainer and lightly and evenly sprinkled the flour on the chicken.
    4. 4
      Brown chicken on both sides, about 10 minutes total.
    5. 5
      Remove chicken to a warming plate.
    6. 6
      Deglaze the pan with the white wine and chicken stock, scraping up the brown bits on the bottom of the pan.
    7. 7
      Whisk in the Dijon mustard, bringing mixture to a boil until the liquid has reduced and thickened, about 4-5 minutes.
    8. 8
      Reduce heat to medium-low and stir in the heavy cream. Place the chicken thighs back in the pan along with the grapes.
    9. 9
      Heat through until warm (but *not* boiling), stirring mixture often for about 2-3 minutes; lowering the heat further if necessary.
    10. 10
      Transfer chicken to a platter, pour the cream sauce over the chicken then season with salt and pepper.
    11. 11
      Garnish with lemon zest and fresh parsley or French tarragon.

    Ratings & Reviews:

    • on July 26, 2012


      Oh my, this is truly a heavenly dish, easy to make and positively company-worthy. The flavors all come together in such a way that all we could do was make yummy noises at the table tonight. Follow the recipe exactly, it works perfectly without any adjustments. It will not break the sauce to allow it to simmer a bit after adding the cream. I will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Poulet Vèronique

    Serving Size: 1 (890 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 224.4
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 6.9 g
    Cholesterol 66.8 mg
    Sodium 109.0 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 0.4 g
    Sugars 6.3 g
    Protein 9.3 g

    The following items or measurements are not included:

    salt-free garlic powder

    Ideas from


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