Mary Berry​ Chicken Veronique Recipe

This creamy Mary Berry Chicken Veronique Recipe is made with tender chicken breasts, crisp green grapes, shallots, dry white wine, and a touch of tarragon. The result is an elegant and savory main course with a beautifully balanced sauce that is both rich and bright. This recipe is perfect for a special weeknight dinner or for entertaining guests, and it generously serves 4 people.

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Mary Berry Chicken Veronique Recipe Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large shallots, finely chopped
• 2 cloves garlic, crushed
• 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 3/4 cup (180ml) chicken stock
• 1/2 cup (120ml) double cream
• 1 cup seedless green grapes, halved
• 1 teaspoon dried tarragon
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

How To Make Mary Berry Chicken Veronique Recipe

1. Prepare and brown the chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil and butter in a large skillet or frying pan over medium-high heat. Place the chicken in the pan and cook for 5-6 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary. Once browned, remove the chicken and set it aside on a plate.
2. Sauté the aromatics: Lower the heat to medium and add the finely chopped shallots to the same pan. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the chicken. Add the crushed garlic and cook for one more minute until fragrant.
3. Create the pan sauce: Pour the dry white wine into the skillet to deglaze the pan. This technique uses the wine to lift all the flavorful caramelized bits from the bottom of the pan. Allow the wine to bubble and reduce by about half.
4. Simmer the sauce: Stir in the chicken stock and dried tarragon. Bring the mixture to a gentle simmer, then return the browned chicken breasts (and any juices from the plate) to the skillet.
5. Cook the chicken through: Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and tender.
6. Finish with cream and grapes: Remove the chicken from the skillet once more and set it aside. Stir the double cream into the sauce and bring it back to a gentle simmer. Add the halved grapes and cook for 2-3 minutes, just until they are heated through. Do not boil the sauce.
7. Serve the dish: Return the chicken to the pan to coat with the finished sauce. Garnish with fresh parsley and serve immediately.

Recipe Tips

• Use Room Temperature Chicken: Allowing the chicken to sit out of the fridge for 15-20 minutes before cooking helps it to cook more evenly.
• Don’t Overcook the Grapes: The grapes should be added at the very end of cooking. You want them to be warmed through and plump, not mushy.
• Choose a Good Dry White Wine: The wine is a key flavor in the sauce. A crisp wine like a Sauvignon Blanc adds a necessary acidity that cuts through the richness of the cream.
• Shallots Over Onions: While onions can be used in a pinch, shallots provide a milder, more delicate flavor that is traditional for this classic French dish and complements the sauce beautifully.

What To Serve Chicken Veronique

This elegant dish pairs wonderfully with simple starches that can soak up the delicious creamy sauce. Serve it over a bed of fluffy white rice, creamy mashed potatoes, or buttered egg noodles. For a vegetable side, steamed green beans, tender asparagus, or a simple green salad with a light vinaigrette are all excellent choices.

How To Store Chicken Veronique Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly upon cooling.
• Freeze: Freezing is not recommended for this recipe. Cream-based sauces have a tendency to separate and become grainy when thawed and reheated.

Mary Berry Chicken Veronique Recipe Nutrition Facts

• Calories: 485 kcal
• Total Fat: 25g
• Saturated Fat: 11g
• Cholesterol: 175mg
• Sodium: 450mg
• Total Carbohydrate: 12g
• Sugars: 8g
• Protein: 45g

Frequently Asked Questions

• What does “Veronique” mean in cooking? In French cuisine, “Veronique” refers to a dish that is prepared or garnished with grapes. The classic version was originally made with sole, but chicken has become a very popular and accessible alternative.
• Can I use red grapes instead of green? Yes, you can use red grapes. They will add a slightly different, often sweeter, flavor to the dish and will, of course, change the color of the sauce. For the classic taste and appearance, green grapes are preferred.
• What if I don’t want to use wine? If you prefer to cook without alcohol, you can substitute the white wine with an equal amount of chicken stock. Add a teaspoon of white wine vinegar or a squeeze of fresh lemon juice at the end to provide a touch of acidity.
• Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs would be very flavorful. They may require a slightly longer simmering time to become tender, so adjust the cooking time in step 5 as needed.

Try More Recipes:

• Mary Berry Malay Chicken​ And Rice Recipe
• Mary Berry Italian Chicken Recipe​
• Mary Berry Chicken And Broccoli Bake Recipe​