Baked chicory with chicken in a sage & mustard sauce

Recipe uploaded by

Geraldene Holt

6 ratings

Recipe by Geraldene Holt

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1. Preheat your oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine, stock or water and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
2. Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
3. Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the crème fraîche or soured cream and sage with 2 tsp each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
4. Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

Per serving

510 kcalories, protein 42g, carbohydrate 11g, fat 32 g, saturated fat 18g, fibre 1g, salt 1.16 g

The whole meal was enjoyed - clean plates all round. Great for a dinner party.''

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• paulderdash

  01 November 2007

  paulderdash rated this recipe

  

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• hurklecat

  22 November 2007

  hurklecat rated and commented on this recipe

  

  I'm not keen on chicory so I substituted fennel and it worked very well.

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• Puddy

  29 November 2007

  Puddy rated and commented on this recipe

  

  This meal is absolutely delicious. We had never tasted Chicory before but it adds a real crunch to this recipe. My wife has now made this meal twice during the past 2 weeks, doubling up on the ingredients so that it lasts a few days. I could not rate this recipe highly enough.

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• Melanie

  10 July 2008

  Melanie rated and commented on this recipe

  

  Yes, love it! Just spent half hour searching folder for the recipe as I want to do it again tonight, but seems it's vanished. Thank heavens for this website. Last time we added extra mustard - lets see what happens this time.

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• Marielle

  30 September 2008

  Marielle rated and commented on this recipe

  

  Wonderful for a chilly autumn evening. Made this last night, but made a slight change to the recipe. I put cooked potatoslices on the bottom of the baking dish and then followed the rest of the recipe. Delicious.

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• Gemma Russell

  20 October 2008

  Gemma Russell rated and commented on this recipe

  

  I made this for guests on Saturday and it went down a treat! i thought it was delicious! i put slightly more creme fraiche then suggested just because i like things really juicy. Next time i make this i would probably add more mustard to give it a bit more flavour.

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• bobby

  06 November 2008

  bobby commented on this recipe

  have made this a few times. It is the first time I had cooked chicory and I thought the recipe worked very well. A mustard sauce is always a favourite

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Ingredients

• 3 head of white chicory
• 1 tbsp olive oil
• 3 tbsp dry white wine , chicken stock or water
• 4 skinless boneless chicken breasts
• 25g butter
• 1 shallot , finely chopped
• 1 garlic clove , chopped

FOR THE SAUCE

• 25g butter
• 1 tbsp plain flour
• 300ml milk
• 150ml crème fraîche or soured cream
• 4-6 sage leaves, chopped
• 2-3 tsp smooth Dijon mustard
• 2-3 tsp grainy Dijon mustard
• 50g grated gruyère or cheshire cheese

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 15 mins

Cook 40 mins

Ingredients

• 3 head of white chicory
• 1 tbsp olive oil
• 3 tbsp dry white wine , chicken stock or water
• 4 skinless boneless chicken breasts
• 25g butter
• 1 shallot , finely chopped
• 1 garlic clove , chopped

FOR THE SAUCE

• 25g butter
• 1 tbsp plain flour
• 300ml milk
• 150ml crème fraîche or soured cream
• 4-6 sage leaves, chopped
• 2-3 tsp smooth Dijon mustard
• 2-3 tsp grainy Dijon mustard
• 50g grated gruyère or cheshire cheese

Per serving

510 kcalories, protein 42g, carbohydrate 11g, fat 32 g, saturated fat 18g, fibre 1g, salt 1.16 g

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