chicken veronique no. 2
| Measure | Ingredient |
|---|---|
| 1 2.5-3 lb broiler-fryer, cut up | |
| 4 tablespoons | Butter or margarine |
| 1 each | Lemon, halved |
| ⅓ cup | Sauterne |
| 1 cup | Seedless green grapes |
| 1 teaspoon | Cornstarch |
| Paprika | |
| 1 tablespoon | Cold water |
INGREDIENTS
DIRECTIONS
Rub chicken well with the lemon, sprinkle with salt. Let dry on rack 15 minutes. In skillet, brown chicken in hot butter about 12 minutes. Add wine; spoon butter-wine mixture over chicken. Cover; simmer 30-40 minutes or until tender. About 5 minutes before end of cooking time, add grapes. Remove to platter; dash chicken generously with paprika and keep warm. Measure pan juices; add water if necessary to make ¾ cup. Skim off excess fat. Combine cornstarch and water; add to pan juices in skillet. Cook and stir till thickened and bubbly. Spoon over chicken. Garnish with lemon slices. Makes 4 servings.
Submitted By EARL SHELSBY On 02-27-95
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