• 1 chicken jointed to 8
  • 2 tsp seasoned flour
  • 4 chicory heads (endive)
  • 1 large leek, chopped
  • 3 cloves garlic
  • 75g - 100g unsalted butter
  • 300 ml Belgian beer
  • 150 ml double cream
  • Salt & pepper


  • STEP 1
    Dust joints of chicken in seasoned flour. Prepare the vegetables: quarter the endives vertically, trim and chunk the carrots, skin and crush the garlic.
  • STEP 2
    Set half the butter to heat in a roomy casserole and put in the quartered endives. Allow t brown a little. Remove and reserve.
  • STEP 3
    Add the rest of the butter to the hot juices in the casserole and fry the chicken joints gently,turning until they are a little brown. Push the chicken to one side. Add the chopped leeks, carrots and garlic and allow to sizzle for 3-4 minutes
  • STEP 4
    Pour in the beer and let everything bubble up. Tuck in the endives,season with salt and pepper,put the lid on and turn down the heat. Allow the pot to simmer gently for 1 hour until the chicken is tender. Add a little water if necessary. Pile the meat and vegetables onto a hot plate.
  • STEP 5
    Stir the cream into the remaining juices in the casserole, adjust the seasoning (perhaps a little sugar), and reheat.
  • STEP 6
    Pour the sauce over the dish and serve piping hot, with Spanish potatoes and broccoli.

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