Mary Berry Chicken Veronique Recipe Recipe

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Mary Berry’s Chicken Veronique is a classic French-inspired dish made beautifully simple for the home kitchen. Tender chicken is gently cooked in a creamy white wine sauce with sweet grapes, creating a delicate balance of savoury and fruity flavours. The texture is silky and comforting, yet light enough for an elegant meal. This recipe is straightforward to prepare and takes around 45 minutes from start to finish.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
25g butter
1 tbsp olive oil

For the Sauce

1 small onion, finely chopped
1 garlic clove, crushed
150ml dry white wine
200ml chicken stock
150ml double cream
1 tsp Dijon mustard
100g seedless green grapes, halved
1 tbsp fresh parsley, chopped

How to Make Mary Berry Chicken Veronique Recipe Recipe

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly.
Season the chicken: Lightly season both sides of the chicken breasts with salt and freshly ground black pepper.
Sear the chicken: Heat the butter and olive oil in a large ovenproof pan over medium heat. Add the chicken and cook for 3 to 4 minutes on each side until lightly golden.
Prepare the base: Remove the chicken and set aside. In the same pan, add the chopped onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute.
Build the sauce: Pour in the white wine and allow it to simmer for a few minutes until slightly reduced. Add the chicken stock and bring to a gentle simmer.
Return the chicken: Place the chicken back into the pan, cover, and transfer to the oven. Cook for 15 to 20 minutes until the chicken is fully cooked through.
Finish the sauce: Remove the pan from the oven. Stir in the cream, Dijon mustard, and halved grapes. Return to a low heat on the hob and simmer gently for 5 minutes.
Garnish and serve: Sprinkle with fresh parsley and serve immediately while hot.

Tips

How do I keep the chicken tender?

Avoid overcooking. Once the chicken is just cooked through, remove it from the heat to keep it juicy.

Can I use red grapes instead?

Yes, red grapes can be used for a slightly richer flavour and a more colourful presentation.

What wine works best?

A dry white wine such as Sauvignon Blanc or Chardonnay gives the best flavour without overpowering the dish.

How do I thicken the sauce?

If needed, simmer the sauce a little longer uncovered until it reduces to your preferred consistency.

Serving Suggestions

Serve with steamed rice or buttery mashed potatoes
Pair with lightly cooked green beans or asparagus
Enjoy with crusty bread to soak up the sauce

Storage

Room Temperature

Allow to cool slightly, but do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave.

Freezing

Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 10g
Protein: 35g
Fat: 26g
Saturated Fat: 13g
Sodium: 320mg

Values are approximate and may vary depending on ingredients used.

FAQs

Can I make Chicken Veronique without wine?

Yes, you can replace the wine with extra chicken stock and a splash of lemon juice for acidity.

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and add extra flavour. Adjust cooking time slightly as needed.

What grapes are best for this dish?

Seedless green grapes are traditional, but red grapes can also be used for a sweeter taste.

Can I make this ahead of time?

Yes, prepare the dish in advance and reheat gently. Add a splash of cream or stock when reheating to refresh the sauce.