Chicken with Belgian Endive (kip met witloof)

1. 1

   Cut chicken into serving pieces.

2. 2

   Salt and pepper pieces, and dust with flour.

3. 3

   Melt butter in a large heavy pot and brown the chicken on all sides.

4. 4

   Cover the pot and allow the chicken to cook for 45 minutes on a slow fire.

5. 5

   Cut the endive fine and place around the chicken.

6. 6

   Removing the inner core of the endive will reduce some of the bitterness.

7. 7

   Allow to cook for an additional 15 minutes.

8. 8

   Check the chicken for doneness (juices should run clear).

9. 9

   Add the cream and bring again to a simmer, briefly.

10. 10

    Add the lemon juice just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.