Baked chicory with chicken in a sage & mustard sauce

Baked chicory with chicken in a sage & mustard sauce

By Geraldene Holt
  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)
By
Magazine subscription – 5 issues for £5

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

Easy

Serves 4
A perfectly creamy chicory and chicken dish for a dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal510
  • fat32g
  • saturates18g
  • carbs11g
  • sugars0g
  • fibre1g
  • protein42g
  • salt1.16g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 3 head of white chicory
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably 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

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp plain flour
  • 300ml milk

    Milk

    mill-k

    One 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

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2-3 tsp smooth Dijon mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2-3 tsp grainy Dijon mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 50g grated gruyère or cheshire cheese
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jeannettevanhaalen
26th Jan, 2017
5.05
This is definitely a family favorite! We are inclined to add flavor though. More onions, more garlic, more sauce and we use deboned chicken thighs instead of breast as the meat is juicier.
catie74
29th Dec, 2016
My 12 year old wanted to make this for us last night. He did a great job and even his younger brothers gave him high praise. His 6 year old brother was very impressed
kapatu
5th Feb, 2015
5.05
Delicious combination! I added a layer of preboiled sweet potato at the bottom and the sweetness gave it an extra layer which we loved! A keeper!
gaitskell
17th Oct, 2013
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
18th May, 2013
1.05
Forgot to rate it!
saldemer
18th May, 2013
1.05
Disappointing - dish is very bland and not worth the effort, sadly.
sarahhawker
15th Jul, 2012
5.05
Really tasty loved the flavours easy to make too
sarahpounde's picture
sarahpounde
17th Jun, 2012
5.05
I forgot to rate this so im rating now, but I would rate it more than the rating :-)
sarahpounde's picture
sarahpounde
17th Jun, 2012
5.05
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.
traciewebb
17th Feb, 2012
5.05
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.

Pages

DianaMontignac's picture
DianaMontignac
14th Oct, 2018
Can I freeze this and how many heads of chicory for 6 servings?
goodfoodteam's picture
goodfoodteam
17th Oct, 2018
Thanks for your question. We don't recommend freezing this dish due to the crème fraîche. For 6 people, you need to multiply the recipe by 1.5.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?