Chicken Veronique with fresh Peaches

Chicken Veronique With Fresh Peaches

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Lynnda Cloutier


The natural sweetness of the fruit enlivens this classic dish. Try serving fruit with each course, adding oranges or strawberries to a green salad land finishing with a fruit tart.Unknown source


★★★★★ 1 vote



  • ·
    1 cup seedless grapes
  • ·
    2 fresh peaches, peeled, cut into halves
  • ·
    1/4 cup white wine
  • ·
    1 tsp. sugar
  • ·
    2 tbsp. flour
  • ·
    1/2 tsp. paprika
  • ·
    1/4 tsp. ground ginger
  • ·
    1 tsp. salt
  • ·
    1/4 tsp. pepper
  • ·
    1 chicken, cut up, 2 1/2 lbs.
  • ·
    1 garlic clove, minced
  • ·
    3 tbsp. butter

How to Make Chicken Veronique with fresh Peaches


  1. Mix grapes and peaches with the wine and sugar in a bowl. Marinate at room temperature for 1 hour.
  2. Mix flour, paprika, ginger, salt and pepper in paper bag. Add chicken and shake to coat well. Brown chicken on both sides with the garlic in the butter in an ovenproof skillet. Drain fruit and add the marinade to the skillet.
  3. Bake, covered, at 375 for 25 minutes or til chicken is tender and cooked through. Add grapes and peaches. Bake, uncovered, just til fruit is heated through. Serves 4

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About Chicken Veronique with fresh Peaches

Course/Dish: Chicken

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