Chicken Veronique

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 pounds chicken, cut into pieces
• 1/2 cup orange marmalade
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 3 tablespoons lemon juice
• 1/2 cup green seedless grapes
• lemon, sliced
• italian parsley, chopped

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• 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.
• 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.
• 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.
• 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.