Poulet Veronique Recipe

Name: Poulet Veronique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 tablespoons olive oil; unbleached flour, for dredging; ¼ teaspoon salt-free garlic powder; 6 skinless chicken thighs (can sub three breasts if you prefer); ½ cup dry white wine (we tested a 2006 riesling by Territorial Winery here in Oregon); ½ cup chicken stock or ½ cup chicken broth; 2 teaspoons Dijon mustard; ½ cup heavy cream; 14 lb green seedless grape; 14 lb red seedless grapes; salt and pepper, to taste; lemon zest; fresh parsley or fresh French tarragon

Servings: persons

1 tablespoon butter
2 tablespoons olive oil
unbleached flour, for dredging
¼ teaspoon salt-free garlic powder
6 skinless chicken thighs (can sub three breasts if you prefer)
½ cup dry white wine (we tested a 2006 riesling by Territorial Winery here in Oregon)
½ cup chicken stock or ½ cup chicken broth
2 teaspoons Dijon mustard
½ cup heavy cream
14 lb green seedless grape
14 lb red seedless grapes
salt and pepper, to taste
lemon zest
fresh parsley or fresh French tarragon

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

2480

kcal

Calories

Fat

541

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons olive oil, unbleached flour, for dredging, ¼ teaspoon salt-free garlic powder, and more.

Yes, Poulet Veronique falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poulet Veronique

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions