Chicken Veronique Recipe
This Chicken Veronique tastes incredible ! Try this chicken stuffed with creamy veal and doused with wine sauce for your next meal ! Tell me if you've enjoyed this Chicken Veronique.
Ingredients
2 chickens
1/2 lemon
6 tablespoons butter
1 cup red wine
Stuffing:
1 egg white
1/2 pound ground veal
1 cup light cream
Salt
Pepper
1/4 cup mushrooms
1 yellow onion, chopped
Sauce:
1/2 cup cognac
3 cups seedless white grapes
2 tablespoons flour
1/2 cup red wine
1/2 cup chicken bouillon
Directions
1. Preheat oven to 350°F. Wash chickens inside and out. Rub with lemon.
2. Make stuffing: Mix egg white and veal. Beat in light cream. Season with salt and pepper.
3. Heat 2 tablespoons butter. Saute onion and mushrooms and add to veal mixture.
4. Stuff chickens and tie them up. Brush chickens with melted butter.
5. Place chickens in a roasting pan, pour in 1 cup wine, and cover with aluminum foil. Roast about 2 hours till chicken is tender. Baste every 15 minutes with wine.
6. Remove foil after 1 1/2 hours so skin can brown.
7. Make sauce: Remove chickens from pan, but leave in the oven with heat off to stay warm.
8. Place roasting pan over medium heat. When very hot add cognac and grapes and cook over low heat for 3 minutes.
9. Remove from heat and stir in flour. Add wine and chicken bouillon. Over low heat stir and bring to a boil. Simmer 2 minutes.
2. Make stuffing: Mix egg white and veal. Beat in light cream. Season with salt and pepper.
3. Heat 2 tablespoons butter. Saute onion and mushrooms and add to veal mixture.
4. Stuff chickens and tie them up. Brush chickens with melted butter.
5. Place chickens in a roasting pan, pour in 1 cup wine, and cover with aluminum foil. Roast about 2 hours till chicken is tender. Baste every 15 minutes with wine.
6. Remove foil after 1 1/2 hours so skin can brown.
7. Make sauce: Remove chickens from pan, but leave in the oven with heat off to stay warm.
8. Place roasting pan over medium heat. When very hot add cognac and grapes and cook over low heat for 3 minutes.
9. Remove from heat and stir in flour. Add wine and chicken bouillon. Over low heat stir and bring to a boil. Simmer 2 minutes.
