Baked Chicory/Endive With Chicken in a Sage and Mus

Name: Baked Chicory/Endive With Chicken in a Sage and Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 heads white chicory (Belgian endive); 1 tablespoon olive oil; 3 tablespoons dry white wine or 3 tablespoons chicken stock; 4 boneless skinless chicken breasts; 1 ounce butter (25g); 1 shallot, finely chopped; 1 garlic clove, chopped; 1 ounce butter (25g); 1 tablespoon plain flour; 12 pint milk (300ml, 1 1/4cup); 14 pint sour cream (150ml); 4 -6 fresh sage leaves, chopped; 2 -3 teaspoons smooth Dijon mustard, plus; 2 -3 teaspoons whole grain Dijon mustard; 2 ounces grated gruyere (50g) or 2 ounces cheshire cheese

Servings: persons

3 -4 heads white chicory (Belgian endive)
1 tablespoon olive oil
3 tablespoons dry white wine or 3 tablespoons chicken stock
4 boneless skinless chicken breasts
1 ounce butter (25g)
1 shallot, finely chopped
1 garlic clove, chopped
1 ounce butter (25g)
1 tablespoon plain flour
12 pint milk (300ml, 1 1/4cup)
14 pint sour cream (150ml)
4 -6 fresh sage leaves, chopped
2 -3 teaspoons smooth Dijon mustard, plus
2 -3 teaspoons whole grain Dijon mustard
2 ounces grated gruyere (50g) or 2 ounces cheshire cheese

1
Preheat your oven to fan 180C (355F)/conventional 200C (390F)/gas 6.
2
Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters.
3
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.
4
Pour over the wine or stock and cover with foil.
5
Bake for 10 minutes while you prepare the rest of the ingredients.
6
Slice the chicken into strips 1cm thick.
7
Season lightly with salt and pepper.
8
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.
9
Stir in the shallot and garlic and cook for 1 minute.
10
Remove the dish from the oven and add the chicken mixture to the chicory.
11
Replace the foil and set the dish aside while you make the sauce.
12
Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour.
13
Gradually pour in the milk, stirring all the time until the mixture thickens.
14
Remove from the heat and stir in the sour cream and sage with two teaspoons each of both mustards.
15
Taste and add extra mustard plus salt and pepper if you think they're needed.
16
Pour the sauce over the chicory and chicken and sprinkle cheese on top.
17
Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

1351

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 -4 heads white chicory (Belgian endive), 1 tablespoon olive oil, 3 tablespoons dry white wine or 3 tablespoons chicken stock, 4 boneless skinless chicken breasts, and more.

Yes, Baked Chicory/Endive With Chicken in a Sage and Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicory/Endive With Chicken in a Sage and Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions