Chicken Véronique Recipe by Anny Plummer
Cooking Instructions 30 mins 1 Pre-heat an oven (170oC / 325oF / Gas Mark 3). 2 Grind the tarragon mixed with the salt and pepper in a pestle and mortar. Cut a deep slit in the rounded side of the chicken breasts to form a large pocket. Support the breasts with the pocket open. Share the tarragon and seasoning mix across the breasts in the pockets and secure the pouch closed with a few toothpicks / cocktail sticks as necessary. 3 Spray an oven-proof fry pan with Spray2Cook and put on a medium to high heat. Fry the chicken until evenly brown all over. Add half the stock and put in the oven for 20 minutes. During cooking check the stock has not evaporated and add a little water as needed – it should be just about fully evaporated at the end of the cooking time. 4 Remove the chicken and place under the broiler / grill set to medium. Add the a little more stock to the fry pan and scrape the cooking juices in to mix then add the rest of the stock. Put on medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Allow it boil. Stir in the crème fraîche keeping the sauce to a simmer. 5 As the sauce warms through check the chicken is browning and turn the heat up or down as required. When the chicken looks good stir the grapes through the sauce and serve the chicken (thickly sliced). 1 Pre-heat an oven (170oC / 325oF / Gas Mark 3). 1 Pre-heat an oven (170oC / 325oF / Gas Mark 3). 2 Grind the tarragon mixed with the salt and pepper in a pestle and mortar. Cut a deep slit in the rounded side of the chicken breasts to form a large pocket. Support the breasts with the pocket open. Share the tarragon and seasoning mix across the breasts in the pockets and secure the pouch closed with a few toothpicks / cocktail sticks as necessary. 2 Grind the tarragon mixed with the salt and pepper in a pestle and mortar. Cut a deep slit in the rounded side of the chicken breasts to form a large pocket. Support the breasts with the pocket open. Share the tarragon and seasoning mix across the breasts in the pockets and secure the pouch closed with a few toothpicks / cocktail sticks as necessary. 3 Spray an oven-proof fry pan with Spray2Cook and put on a medium to high heat. Fry the chicken until evenly brown all over. Add half the stock and put in the oven for 20 minutes. During cooking check the stock has not evaporated and add a little water as needed – it should be just about fully evaporated at the end of the cooking time. 3 Spray an oven-proof fry pan with Spray2Cook and put on a medium to high heat. Fry the chicken until evenly brown all over. Add half the stock and put in the oven for 20 minutes. During cooking check the stock has not evaporated and add a little water as needed – it should be just about fully evaporated at the end of the cooking time. 4 Remove the chicken and place under the broiler / grill set to medium. Add the a little more stock to the fry pan and scrape the cooking juices in to mix then add the rest of the stock. Put on medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Allow it boil. Stir in the crème fraîche keeping the sauce to a simmer. 4 Remove the chicken and place under the broiler / grill set to medium. Add the a little more stock to the fry pan and scrape the cooking juices in to mix then add the rest of the stock. Put on medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Allow it boil. Stir in the crème fraîche keeping the sauce to a simmer. 5 As the sauce warms through check the chicken is browning and turn the heat up or down as required. When the chicken looks good stir the grapes through the sauce and serve the chicken (thickly sliced). 5 As the sauce warms through check the chicken is browning and turn the heat up or down as required. When the chicken looks good stir the grapes through the sauce and serve the chicken (thickly sliced). 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