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