Chicken Veronique

Name: Chicken Veronique
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter, melted; 1 kilograms chicken, cut into pieces; 237 milliliters chicken stock; 1 Tbsp cornstarch; 59 milliliters all-purpose flour; 118 milliliters green seedless grapes; 6 servings lemon, sliced; 3 Tbsps lemon juice; 1 Tbsp olive oil; 118 milliliters orange marmalade; 6 servings Italian parsley, chopped; 1 teaspoons salt

Chicken Veronique requires roughly 1 hour and 15 minutes from start to finish. One serving contains 562 calories, 37g of protein, and 33g of fat. This recipe serves 6. Head to the store and pick up butter, flour, chicken stock, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It works well as a rather inexpensive main course.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish.

Ingredients you will need

Olive Oil

Butter

Spread

Cooking Oil

Equipment you will use

Baking Pan

Spatula

Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish.

Ingredients you will need

Chicken Pieces

All Purpose Flour

Shake

Salt

Equipment you will use

Baking Pan

Ziploc Bags

Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes.

Ingredients you will need

Chicken Pieces

Equipment you will use

Oven

Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes.

Ingredients you will need

Marmalade

Whole Chicken

Equipment you will use

Oven

Remove chicken to a serving platter, and keep warm.

Ingredients you will need

Whole Chicken

Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through.

Ingredients you will need

Stock