Baked chicory with chicken in a sage & mustard sauce
A perfectly creamy chicory and chicken dish for a dinner party
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 15 mins
Cook 35 - 40 mins
- 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.
- 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.
- 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.
- 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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1466/
Your binder
Sign up or sign in to receive a £60 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
Buy ingredients
Search Good Food
This simple recipe, from Gordon Ramsay, is full of flavour and will add colour to any meal
3
ratings
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
Advertisement
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.
Latest comments and suggestions
Results 21-26
17 June 2012
Sarah79 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
17 June 2012
Sarah79 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 July 2012
Sarah79 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 December 2012
Freya rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 May 2013
saldemer commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 May 2013
saldemer rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.