This dish, as other dishes with grapes, are called Veronique or à la vigneronne after the wife of the grape grower. When I have run out of wine I’ve used a dry cider before and it was just as tasty.
Ingredients and Method
4 boneless chicken breasts
125ml dry white wine
250ml chicken stock
125ml whipping cream
30 seedless grapes
- Season the chicken breaststs. Melt half the butter in a pan and cook until lightly golden. Transfer them to a plate and keep them warm.
- Add the remaining butter and sauté the shallots until softened. Add the wine, bring it to the boil and reduce it by half. Then add the chicken stock and boil again until it’s reduced by half.
- Add the cream, bring it back to the boil adding any juices from the chicken. Lower the heat and add the grapes, cooking gently for five minutes.
- Slice the chicken breast then serve with the sauce spooned over the top.
I served mine with roasted vegetables. It was delicious – a lovely Spring supper.
As of my last post about French cooking terms I’m going to add the main ones here below. Hope this helps any of you struggling with learning your French but, as usual, mines far from perfect. If there’s any corrections you think are needed please let me know.
D’abord, faites dorer les poitrines de poulet.
Faites revenir les eschalots.
Ajoutez le vin et faites bouillir jusqu’à sa réduisent de moitié.
Ajoutez le stock de poulet, faites bouillir encore jusqu’à réduire de moitié.
Ajoutez la crème et faites bouillir encore, ajouter le jus du poulet. Baissez le feu, ajouter les raisins et faites cuire pour cinq minutes. Coupez les poitrines de poulet. Servez avec une cueillir de sauce sur le dessus.