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Microwave Chicken Véronique
Microwave Chicken Véronique is a modern British recipe (based on a French original) for a classic dish of chicken, and grapes cooked in a white wine, chicken stock and cream sauce that's cooked in the microwave and served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Chicken Véronique.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesChicken RecipesFowl RecipesVegetable RecipesBritish Recipes
Microwave Chicken Véronique: A British recipe (based on a French original) for a classic dish of chicken, and grapes cooked in a white wine, chicken stock and cream sauce that's cooked in the microwave and served on a bed of rice.
Ingredients:
50g butter
50g plain flour
450ml hot chicken stock
150ml dry white wine (or dry cider)
450g cooked chicken, cut into bite-sized pieces
150ml single cream
100g green, seedless, grapes
salt and freshly-ground black pepper, to taste
Method:
Place the butter in a large microwave-safe bowl. Set in your microwave (1200W) and heat on full power for 30 seconds, or until melted. Scatter over the plain flour and mix to combine then whisk in the chicken stock, wine (or cider) and beat until smooth.
Return to the microwave and cook on full power for 2 minutes, stirring half way through. Now add the chicken, cream, grapes and season to taste. Cover with a microwave-safe vented lid, or a sheet of clingfilm (plastic wrap) with two holes snipped in the top then place in your microwave and cook at 30% (low power) for about 3 minutes, or until the mixture is heated through (do not allow to boil, or the cream may separate).
Remove from the microwave and set aside to stand for 3 minutes. Serve hot on a bed of plain, boiled, rice.
