Chicken Veronique recipe

All Recipes Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

1 tablespoon olive oil
1 tablespoon butter, melted
¼ cup all-purpose flour
½ teaspoon salt
2 ½ pounds chicken, cut into pieces
½ cup orange marmalade
1 cup chicken stock
1 tablespoon cornstarch
3 tablespoons lemon juice
½ cup green seedless grapes
lemon, sliced
Italian parsley, chopped

Nutrition Info

549.5 calories
carbohydrate: 28 g
cholesterol: 147.1 mg
fat: 32.9 g
fiber: 1.5 g
protein: 36.3 g
saturatedFat: 9.7 g
servingSize: -
sodium: 357.5 mg
sugar: 18.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish.

  2. Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish.

  3. Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes. Remove chicken to a serving platter, and keep warm.

  4. Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice, stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through. Serve sauce over chicken, and garnish with lemon slices and parsley.

Recipe Yield

6 servings

Recipe Note

This easy chicken recipe is light and refreshing. Baked chicken is served with a sauce of chicken stock, lemon juice, marmalade, and grapes.

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