Roasted chicken supreme with a classic French Veronique sauce made with vermouth, cream and grapes is the perfect showy, but simple dinner.
This recipe is not only easy to make, but it is also pretty quick, weighing in at a little over 30 minutes!
Creamy Roast Chicken with Grapes
Roast chicken breast with some veg and a sauce is a pretty standard meal in our house.
As a result, it appears here a lot; a few examples include chicken in tomato sauce, pesto and mozzarella stuffed chicken and chicken with a peppercorn sauce.
My latest "spin around the block" pairs a roasted chicken supreme with a classic French veronique sauce.
A veronique sauce is most famously paired with rolled sole fillets.
But it is absolutely stunning with roasted chicken; Vermouth with chicken is a classic combination, as is the tarragon, and the sweet grapes work beautifully!
Whilst this dish sounds and reads "fancy", it is really very easy, and it will come together in around 30 minutes.
Frequently Asked Questions
Do I have to use a chicken supreme?
No, a skin on chicken breast works just as well!
Many people say that leaving the bone in retains moisture, which is pretty much nonsense. In reality, it's all about presentation; it looks stunning, and you get a little dark meat to munch on.
I usually buy whole chickens and break them down at home to save money, so it is easy for me to knock these out. Your butcher should be able to get some for you!
Do I have to use Vermouth?
No, you could substitute it for dry white wine or even dry sherry if you want, but Vermouth is the classic "booze" for a veronique sauce.
Can I omit the alcohol?
Yes, but it will change the flavour a lot! I would swap out the alcohol for chicken stock and add in some acidity with a splash of white wine or cider vinegar.
Can I use chicken legs or thighs?
Yes, but you will need to amend the cooking times; apart from that, the recipe and the process will remain the same.
Can I make this in advance?
No, neither the sauce nor the chicken in this recipe responds well to cooling and reheating.
Serving Suggestions
I've served my chicken veronique with some buttered potatoes and steamed green beans in the pictures on this page; they are the perfect foil for the sweet grapes.
But there are countless options that you could serve as a side to this dish.
Potatoes are great with this, and if you want to stick with the French "vibe", then add some Parmentier potatoes.
But if spuds ain't your thing, how about some roasted swede or even roast carrots and parsnips? The sweetness of both works exceptionally well with this sauce.
It would be remiss of me not to mention the possibility of adding some roasted tenderstem broccoli. It is my ultimate lazy side! Chuck it in a pan, add oil or butter, salt and pepper and throw it in the oven, job done!
Mash is always an option for a dish like this, but it can make it a "heavy" meal. If I were to add a mash, it would be celeriac mash, which is a little lighter but also exceptionally tasty!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 28cm or 11" frying pan.
- Kitchen tongs.
- Stirring and serving spoons.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- A quick-read meat thermometer (optional).
Roast Chicken Supreme with Veronique (Grape) Sauce Recipe
Ingredients
- 2 Chicken Supreme 500g Total (Skin on, chicken Breast works equally well)
- ½ teaspoon Salt
- 20 g Butter 1 tablespoon + 1 Tsp
- 1 teaspoon Cooking Oil
For the Veronique Sauce:
- 1 Small Shallot 25-35g
- 15 g Tarragon ¼ Cup
- 14-16 White Grapes 85-100g
- 15 g Butter 1 Tbsp
- 125 ml Dry Vermouth ½ Cup
- 50 ml Double Cream 3 tablespoon + 1 teaspoon (Heavy Cream in the US)
- Salt To taste
Instructions
- Heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add the cooking oil and butter.
- When the butter begins to foam, season the chicken with the salt and fry it, skin side down in the butter until it is golden (3-4 minutes).Flip the chicken and transfer it to a preheated oven, and roast at 180°C or 350°F for 12-15 minutes. Then remove and set aside to rest.The chicken should reach an internal temperature of around 68-69°C or 155°F and push on to the safe temperature whilst it is resting.
- When the chicken is cooking, cut the shallot in half, peel it and then dice it as finely as you can.
- Strip the tarragon leaves from the stems and finely chop them.
- Cut the grapes in half, and remove the seeds if they are not seedless.
- Whilst the chicken is resting, return the pan to a medium heat and add the shallot, cook for 60 seconds, stirring regularly.
- Turn the heat up a little and add the Vermouth and reduce by half.
- Turn the heat down to medium again and add the cream and chopped tarragon, and cook for 2-3 minutes.
- Whisk in the butter for the sauce, and add the grapes and cook for a final minute.Make sure you have a taste and add salt as required, and add any resting juices from the chicken to the sauce.
- Carve the chicken and spoon over the sauce.