Best 4 Ww Chicken With Grapes Poulet Veronique Recipes

Chicken with grapes, also known as Poulet Veronique, is a classic French dish that combines the sweet and savory flavors of grapes and chicken in a creamy sauce. With its origins dating back to the early 20th century, this dish has become a popular choice among home cooks and restaurant goers alike. The combination of tender chicken, plump grapes, and a rich, flavorful sauce makes this dish a perfect choice for any occasion, whether it's a casual dinner or a special event.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN VERONIQUE

Chicken Veronique image

"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 teaspoons butter
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons orange marmalade spreadable fruit
3/4 teaspoon dried tarragon
2 teaspoons all-purpose flour
1/2 cup half-and-half cream
1-1/2 cups green grapes, halved

Steps:

Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

WW CHICKEN WITH GRAPES - POULET VERONIQUE

Ww Chicken With Grapes - Poulet Veronique image

From Weight Watchers International Cookbook. This cookbook does not list the nutritional information so you will need to guesstimate it yourself!

Provided by mariposa13

Categories Whole Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 lbs chicken (whole)
salt
pepper
poultry seasoning
1 (4 ounce) packet instant instant chicken-flavored broth
1 cup orange juice
1 tablespoon chopped fresh parsley
2 tablespoons grated orange rind
20 small seedless grapes

Steps:

Sprinkle chicken with salt, pepper, and poultry seasoning, inside and out.
Place chicken on a rack and roast for 50 minutes at 375 degrees.
Meanwhile, prepare the sauce.
In saucepan, bring orange juice, broth mix, and parsley to a boil.
Lower heat and simmer for 30 minutes, stirring occasionally.
Add orange rind and cook 10 minutes longer or until rind is tender.
Transfer chicken to serving platter.
Remove skin, cut into serving pieces.
Add grapes to sauce, stir well to combine.
Pour over chicken and serve at once.

CHICKEN VERONIQUE

Chicken Veronique image

Make and share this Chicken Veronique recipe from Food.com.

Provided by Lennie

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves
salt, to taste
freshly ground black pepper, to taste
2 tablespoons butter
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon dry mustard
1 can mandarin oranges in juice, drained
1 cup green seedless grape

Steps:

Sprinkle breasts with salt and pepper on both sides and saute in the butter in a large skillet that has a lid.
Brown on both sides, about 10 minutes total.
In a small bowl, combine marmalade, lemon juice, cornstarch and mustard.
Fold in drained oranges and grapes.
Pour sauce over chicken and simmer, covered, for 15 minutes.
Serve with rice.

Nutrition Facts : Calories 254.7, Fat 5.4, SaturatedFat 2.8, Cholesterol 78.6, Sodium 119.6, Carbohydrate 24, Fiber 0.5, Sugar 20.2, Protein 27.6

CHICKEN BRAISED WITH GRAPES

Chicken Braised With Grapes image

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select - and they can be black or green instead of red - are sweet and have green stems, an indication of freshness.

Provided by Florence Fabricant

Categories dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 pound chicken, cut in 10 pieces (breasts halved, backbone and wingtips removed)
1 tablespoon unsalted butter
Salt and ground black pepper
1 medium red onion, finely chopped
2 cloves garlic, thinly sliced
1/4 cup sherry vinegar, preferably Pedro Ximénez
1/4 cup chicken stock
1 teaspoon ground cardamom
1 pound seedless red grapes, cut into small clusters leaving stems attached
3 sprigs fresh thyme
1 tablespoon high-quality syrupy balsamic vinegar or pomegranate molasses

Steps:

Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 901 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use a good quality white wine: The wine you use will make a big difference in the flavor of the dish. Choose a dry, white wine that you enjoy drinking.
Don't overcrowd the pan: When you're browning the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the chicken until it's cooked through: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Don't overcook the grapes: Grapes should be cooked until they're just tender. If you overcook them, they'll become mushy.
Serve immediately: Chicken with grapes is best served immediately after it's cooked. This will ensure that the chicken is juicy and the grapes are still firm.

Conclusion:

Chicken with grapes is a classic French dish that is both delicious and easy to make. It's perfect for a weeknight meal or a special occasion. With its combination of sweet grapes, savory chicken, and rich sauce, this dish is sure to please everyone at the table.