
Nutrition and extra info
Nutrition: per serving
- kcal510
- fat32g
- saturates18g
- carbs11g
- sugars0g
- fibre1g
- protein42g
- salt1.16g
Ingredients
- 3 head of white chicory
Chicory
chik-or-eeAlso known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp dry white wine, chicken stock or water
- 4 skinless boneless chicken breasts
Chicken
chik-enChicken's many plus points - its versatility, as well as the ease and speed with which it…
- 25g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 shallot, finely chopped
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 garlic clove, chopped
For the sauce
- 25g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp plain flour
- 300ml milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 150ml crème fraîche or soured cream
- 4-6 sage leaves, chopped
Sage
sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2-3 tsp smooth Dijon mustard
Mustard
muss-tardA condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2-3 tsp grainy Dijon mustard
Mustard
muss-tardA condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 50g grated Gruyère or cheshire cheese
Gruyère
groo-ee-yeahGruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Method
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.
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