Chicken Veronique

This easy chicken recipe is light and refreshing. Baked chicken is served topped with a sauce of chicken stock, lemon juice, marmalade, and grapes.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 550 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons lemon juice
• ¼ cup all-purpose flour
• 1 tablespoon butter, melted
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 cup chicken stock
• ½ cup orange marmalade
• ½ cup green seedless grapes
• 2 ½ pounds chicken, cut into pieces
• lemon, sliced
• Italian parsley, chopped

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.