Bursting with flavour, this succulent chicken dish is ideal for a dinner party.
1 Medium Chicken
1 stick Celery
200g Green Grapes
2 Spring Onions
2 tbsp Parsley (chopped)
1 x Chicken Stock Cube
200ml Boiling Water
200ml White Wine
2 tbsp Lemon Juice
80ml Double Cream
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Place the chicken into an ovenproof dish.
Wipe the celery and the spring onions and slice, before sprinkling around the chicken along with the grapes.
Dissolve the stock cube in the boiling water and add the white wine, then pour this mix over the chicken.
Roast in the oven for 90 minutes, basting while you cook.
After 90 minutes, test with a skewer to ensure the chicken is cooked through.
When the juices run clear, remove the chicken from the roasting dish, then place chicken on a baking tray and put back into the oven to keep warm while you make the sauce.
Put all the juices and grapes into a saucepan, then add the cream, parsley and lemon juice before heating through.
Serve the chicken alongside the Veronique sauce.