Thursday, May 29, 2014

Poulet Veronique with Grapes (1976)

  • 2 whole chickens, cut into serving pieces
  • 1 cup half & half
  • 1 cup seedless white grapes
  • 1 cup chicken broth
  • 1 onion, finely chopped
  • 1/4 lb fresh mushrooms sliced, plus 8 large mushroom caps
  • 1/2 cup butter
  • 1 tspn paprika
  • 1 tspn salt
  • 1 clove garlic, minced
  • 4 tbspns flour
  • 1 tspn sugar
  • 3 tbspns lemon juice
  • 2 tbspns butter
  • 1 tbspn oil
  • Parsley sprigs
Sprinkle paprika and salt over chicken pieces. Melt 1/4 cup butter in a 10-12 inch skillet.  Add chicken and brown over moderately high heat for 2-3 minutes per side. Remove the chicken and set aside.

To the skillet, add the remaining 1/4 cup butter, onion, and garlic, and cook over low heat for 5 minutes.  Add the 1/4 lb sliced mushrooms (not the mushroom caps) and cook over medium heat for 2 minutes longer, stirring to brown evenly.  Blend in the flour and sugar, and saute over low heat for another 2-3 minutes, stirring often.

Add the chicken broth, half & half, and lemon juice, and bring to a simmer, stirring until the sauce thickens slightly.  Return the chicken to the skillet, cover, and simmer over low heat for 30 minutes or until tender.  Uncover and add the grapes for the last 5 minutes of cooking.

In an 8-inch skillet, saute the mushrooms caps in 2 tablespoons butter and 1 tablespoon oil over moderate to high heat for 2-3 minutes. Arrange the chicken on a heated serving platter and pour the sauce over it. Garnish with the sauteed mushrooms caps and sprigs of fresh parsley. Serves 8.

(Origin - "The California Heritage Cookbook" by The Junior League of Pasadena, 1976)

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