Baked chicory with chicken in a sage & mustard sauce

Baked chicory with chicken in a sage & mustard sauce

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(23 ratings)

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


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


  • 3 head of white chicory



    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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 shallot, finely chopped



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp plain flour
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 150ml crème fraîche or soured cream
  • 4-6 sage leaves, chopped



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

  • 2-3 tsp smooth Dijon mustard



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

  • 2-3 tsp grainy Dijon mustard



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

  • 50g grated gruyère or cheshire cheese



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


  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.

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Comments, questions and tips

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7th Feb, 2012
absolutely delicious - served with swede mash and broccoli and will be cooking again as soon as we get some more chicory!
29th Oct, 2011
16th May, 2011
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!!
18th Mar, 2011
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.
24th Feb, 2011
Made it tonight, never will do again, tastes really awful
10th Apr, 2010
Lovely recipe, I replaced the chicken breast with Pheasant and it was very good.
30th Nov, 2009
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.
11th Jun, 2009
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...
20th May, 2009
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.
14th May, 2009
very delicious! cooked this for guests and everyone enjoyed it.


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