Monday, 22 June 2009

Poulet Véronique

This recipe always reminds me of our dear friends Jean-François and Véronique Julien, makers of Chateau La Fleur Morange. Véronique is a fantastic cook and not only does this recipe have her name but it also includes grapes!

1 chicken
2 oz butter
¾ pint chicken stock
½ lb red and white grapes
lemon juice
2 or 3 tbsp thick cream

Rub the chicken well with butter and put the remainder with a small bunch of tarragon inside the bird, cover with buttered paper, pour in ½ pint of stock and roast for up to an hour. Peel, pip and slice the grapes, squeeze lemon juice over them and cover. Carve the chicken, strain off the juice into a saucepan, deglaze the roasting pan with the remaining stock and add the contents to the saucepan and reduce. Add the cream to the gravy, add the grapes at the last moment and spoon over the chicken.

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