Title : Chicken with baked chicory in a sage and Dijon mustard sauce
link : Chicken with baked chicory in a sage and Dijon mustard sauce
Chicken with baked chicory in a sage and Dijon mustard sauce
A lovely creamy chicken dish that can be enjoyed anytime, but also makes a nice dinner party meal, green beans are a perfect accompaniment ...
Ingredients:
Serves Four
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
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
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
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 length-ways 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.
Nutrition Per Serving:
32g Fat 11g Carb 42g Protein
From an original idea here
Chicory is also known as endive, and is a forced crop, grown in complete darkness, which accounts for its blanched white, yellow-tipped leaves. It has a distinctive, cigar-like shape, about 12cm long, and the crisp leaves have a mildly bitter flavour. You can read more about it, on this post, here
A variety of recipe ideas and articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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