Baked chicory with chicken in a sage & mustard sauce

Baked chicory with chicken in a sage & mustard sauce

A perfectly creamy chicory and chicken dish for a dinner party

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

Cook 35 - 40 mins

Method

  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

Recipe from Good Food magazine, February 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo paulderdash

    01 November 2007

    paulderdash rated this recipe

    5 stars

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  • Binder photo hurklecat

    22 November 2007

    hurklecat rated and commented on this recipe

    4 stars

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

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  • Binder photo Puddy

    29 November 2007

    Puddy rated and commented on this recipe

    5 stars

    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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  • Binder photo Melanie

    10 July 2008

    Melanie rated and commented on this recipe

    5 stars

    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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  • Binder photo Marielle

    30 September 2008

    Marielle rated and commented on this recipe

    4 stars

    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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  • Binder photo Gemma Russell

    20 October 2008

    Gemma Russell rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Roger from Alton

    04 December 2008

    Roger from Alton rated and commented on this recipe

    5 stars

    Cooked it last night. Very tasty but felt it was undersized for 4 mouths. Would add at least one more chicory next time.

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  • Binder photo jassy!

    14 May 2009

    jassy! rated and commented on this recipe

    5 stars

    very delicious! cooked this for guests and everyone enjoyed it.

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  • Binder photo cakeanyone?

    20 May 2009

    cakeanyone? rated and commented on this recipe

    5 stars

    Absolutely delicious & whole family loved it! Did change it slightly and used cooked sliced potato (a good double layer on the bottom of the baking dish) instead of chicory, as suggested by Marielle. Because of this I put the wine (150ml) in with the chicken after about 3 mins (instead of baked with the chicory), and also used cheddar (approx 100g in the sauce and a sprinkle over the top). Also didn't have sour cream or creme fraiche so used double cream with a squeeze of lemon juice.

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  • Binder photo nermich

    11 June 2009

    nermich rated and commented on this recipe

    5 stars

    making it for the second time! perfect! I love it... The only thing is that I cannot get the sauce done without using the hand-blender to get rid of the lumps...

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  • Binder photo Tracey

    30 November 2009

    Tracey rated and commented on this recipe

    5 stars

    I cooked this last week and will be making again tonight. I couldn't get coarse dijon mustard - any suggestions? Definitley a dish that I will make time and time again.

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  • Binder photo julia

    10 April 2010

    julia commented on this recipe

    Lovely recipe, I replaced the chicken breast with Pheasant and it was very good.

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  • Binder photo abokor87

    24 February 2011

    abokor87 rated and commented on this recipe

    1 stars

    Made it tonight, never will do again, tastes really awful

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  • Binder photo merulapie

    18 March 2011

    merulapie rated and commented on this recipe

    4 stars

    Very tasty! I didn't have milk so just used a full tub of half fat creme fraiche instead. I also missed out the cheese and sage but it still tasted very nice. I'm not a huge fan of chicory so next time I'll use extra large onions as a substitute. Great to try something different.

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  • Binder photo elc

    16 May 2011

    elc commented on this recipe

    Divine!! Halved the recipe for 2 people. It was so tasty. Received a head of chicory in my veg box and was unsure what to do with it. Now I know!!

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  • Binder photo Polly

    29 October 2011

    Polly rated and commented on this recipe

    5 stars

    Yummy!

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  • Binder photo andhandmadetoo

    07 February 2012

    andhandmadetoo rated and commented on this recipe

    5 stars

    absolutely delicious - served with swede mash and broccoli and will be cooking again as soon as we get some more chicory!

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  • Binder photo Rosie Thorn

    17 February 2012

    Rosie Thorn rated and commented on this recipe

    5 stars

    I've never eaten chicory before but I got some in my veg box so I tried this recipe. Delicious and very easy to cook. I didn't have a shallot so used spring onions and I only had grainy mustard but I was very impressed with the result. Will definitely make again. I did green veg and sauteed potatoes to go with it.

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  • Binder photo Freya

    09 March 2012

    Freya rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

Cook 35 - 40 mins

Ingredients

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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Per serving

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

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