Baked chicory with chicken in a sage & mustard sauce

Recipe uploaded by

Geraldene Holt

11 ratings

Recipe by Geraldene Holt

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/1466/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 - 15 mins

Cook 35 - 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk