Baked chicory with chicken in a sage & mustard sauce

Baked chicory with chicken in a sage & mustard sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins - 15 mins Cook: 35 mins - 40 mins

Skill level

Easy

Servings

Serves 4

A perfectly creamy chicory and chicken dish for a dinner party

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
510
protein
42g
carbs
11g
fat
32g
saturates
18g
fibre
1g
sugar
0g
salt
1.16g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2004

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
meglam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

melanieharvey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

puddypaws's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

hurklecat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips