Chicken Véronique recipe | Delia Smith

Ingredients

• 1 quarter chicken joint (leg and thigh), weighing approximately 6 oz (175 g)
• ½ oz (10 g) butter
• 1 small onion, chopped
• ½ level teaspoon tarragon, fresh or dried
• 4 fl oz (110 ml) dry white wine
• 2 oz (50 g) white grapes, halved and de-pipped, if necessary
• 1 tablespoon single cream
• salt and freshly milled black pepper
• ½ level teaspoon butter
• ½ level teaspoon flour