Ingredients
For the chicken Veronique
4 boneless skinless chicken breasts
salt and freshly ground black pepper
25g/1oz butter
350ml/12fl oz white wine
350ml/12fl oz chicken stock
450ml/16fl oz double cream
175g/6oz green grapes, halved
For the crisp braised potatoes
3 large potatoes, peeled and sliced into 1cm/½in pieces
salt and freshly ground black pepper
250ml/9fl oz chicken stock
6 tbsp panko (Japanese) breadcrumbs (or other breadcrumbs if none are available)
Method
1. For the chicken Veronique, season the chicken breasts with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter and chicken breasts and cook for 30 seconds, or until just coloured, on each side.
2. Add the white wine and chicken stock to the pan and bring to a simmer. Reduce the heat and poach the chicken for 15-20 minutes, or until it is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer).
3. Remove the chicken from the sauce and transfer it to a warm plate, cover and leave the meat to rest while you make the sauce.
4. Turn the heat up and bring the liquid used for poaching the chicken back to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and cook for a further two minutes, or until thickened. Return the chicken breasts to the sauce and mix to coat the chicken in the sauce.
5. Season with more salt and freshly ground black pepper, to taste, and, when ready to serve, add the grapes and mix well.
6. Meanwhile, for the crisp braised potatoes, preheat the oven to 200C/390F/Gas 6. Place the potatoes into an ovenproof dish, season with salt and freshly ground black pepper and mix well.
7. Pour the stock over the potatoes, then sprinkle over the breadcrumbs to coat.
8. Place in the oven to cook for 45-60 minutes, until the potatoes are tender, the stock absorbed and the breadcrumbs crisp.
9. To serve, spoon some potatoes onto each of four plates, place a chicken breast alongside and spoon over the sauce. Serve immediately.
