Baked chicory with chicken in a sage & mustard sauce

Baked chicory with chicken in a sage & mustard sauce

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(20 ratings)

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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

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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

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Comments

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gaitskell's picture

Delicious! Used chopped up squash instead of the chicory and it worked really well - cooked it exactly as if it was chicory.

Tasty, simple and fresh.

saldemer's picture
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Forgot to rate it!

saldemer's picture
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Disappointing - dish is very bland and not worth the effort, sadly.

sarahhawker's picture
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Really tasty loved the flavours easy to make too

sarahpounde's picture
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I forgot to rate this so im rating now, but I would rate it more than the rating :-)

sarahpounde's picture
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This was a really tasty dish we used leeks instead of chicory but still worked well we had five clean plates my five year old loved this my eight year old help me make it to. We served it with roast potatoes, carrots and fine green beans, we also think you need a nice French stick to mop up the sauce. We will definatley use this recipe again and use it when we have family over as it can be made in double quantity and cooked in a large casserole dish.

rosiethorn's picture
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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.

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

esthersnook's picture
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Yummy!

elcutler's picture

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!!

merulapie's picture
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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.

abokor87's picture
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Made it tonight, never will do again, tastes really awful

joolesbarr's picture

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

smaug826's picture
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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.

nermich's picture
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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...

cakeanyone's picture
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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.

ladyjas's picture
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very delicious! cooked this for guests and everyone enjoyed it.

roger45's picture
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Cooked it last night. Very tasty but felt it was undersized for 4 mouths. Would add at least one more chicory next time.

agfroggatt's picture

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

gem090383's picture
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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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