Chicken Veronique Recipe -
Chicken Veronique Recipe
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Chicken Veronique

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"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2008

very interesting combination of flavors, but it works very well together. made as is and will definatly be making this one again. thank you maggiemaewest for a great chicken dish.

Most Helpful Critical Review
Oct 19, 2009

This was pretty good, I felt like it was missing something. It needs a slight tangy flavor added to it.


7 Ratings

Dec 11, 2008

I was personally stunned by the sheer genius of these recipe. The compo seemed odd but when done it tasted great.Thanks for recipe

Jul 27, 2009

Never thought to thank you for this wonderful recipe . . . I recently changed computers and had it on the old desktop (no printer) and was stressing about finding it again. I hate when people change recipes, but . . . I recently made LEMON marmalade and am going to try it with that. Although, I probably shouldn't tinker with perfection . . . .

May 11, 2014

This was one of the better chicken recipes that I have made in a long time! It does take a while to make, but I think the time is so worth it in the end. The chicken was done perfectly, and was so tender and moist that we only needed a fork to cut it. The tangy flavor of the marmalade and lemon juice was perfect. This is one that I will definitely make again soon. Thank you for the recipe, MAGGIEMAEWEST!

Jan 17, 2013

I didn't have Marmalade onhand so I used plum sauce instead. I also added mushrooms to the sauce. Served with Asparagus it was fantastic! will definitely be using this one again :)


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  • Calories
  • 550 kcal
  • 27%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 36.3 g
  • 73%
  • Sodium
  • 357 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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