Paradoxically Strange

Tags: photo

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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.

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Chicken

1 (2 ½ to 3 pounds) chicken
1 large onion
1 rib celery
1 teaspoon salt
¼ cup all-purpose flour
¼ cup water
Salt and pepper, to taste

Pastry

2 cups all-purpose flour
1 teaspoon salt
2/3 to ¾ cup lard (more lard makes a more tender crust)
¼ cup ice cold water

Place chicken, onion, celery, and salt in a large pot. Add enough water to completely cover the chicken. Bring to a boil; reduce heat and simmer until the chicken is tender and cooked through, about 1 hour. While chicken cooks, make the pastry.

Remove the chicken from the broth so chicken can cool enough to handle. Pick chicken off the bones, discarding bones and skin. Spread chicken in a greased 9 x 13-inch baking dish and set aside. Remove celery and onion from broth. Measure broth and return 3 cups to the pot. Combine the ¼ cup flour with ¼ cup water in a small bowl. Blend to make a smooth paste. Stir into the hot broth. Cook 5 to 10 minutes or until the broth is thickened. Season with salt and pepper. Pour over the chicken. Top with strips of pastry and bake at 400°F about 30 minutes or until the pastry is golden brown.

To make the pastry: Combine flour and salt in a medium mixing bowl. Cut in shortening with a pastry blender or two knives until mixture forms coarse crumbs. Sprinkle with cold water and mix until dough holds together and will form a ball. Roll out on a floured board or pastry cloth to about ¼ inch thickness. Cut into 2 x 13-inch strips. Makes 6 to 8 servings.

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