Chicken With Cranberry, Port & Orange Sauce, Served With Sugared Braised Endive

1. 1

   Clean the endives. Cut off the rough ends & wash them thoroughly. Boil them for about 10 to 15 minutes until you can prick a fork through them. Drain well. Let them get completely cold & keep aside. You can do this a few hours before dinner & keep them in the fridge.

2. 2

   Now, make your sauce. Take a medium large cooking pot & add the cranberries, the orange zest, the juice, the cinnamon stick & the port. Mix well & bring to the boil on medium high heat. Cook for about 5 to 10 minutes until the cranberries pop & begin to burst. Let the sauce thicken a bit, but not that every berry has popped! Taste! When the sauce has thickened enough, take off the heat & add the sugar. I added all of the sugar but the sauce will still be a bit sour & not too sweet. Place on the fire to let the sugar melt & stir well. Turn the heat off. Keep warm.

3. 3

   In the meantime, take a large cooking pot & add baking margarine. Let it melt on a medium heat. When melted & sizzled, add the cooked well drained endives & place them into the cooking pot. Top with 2 to 6 tablespoons of brown sugar & scatter it over the top of the Belgian rendives & place a fitting lid on. Braise for about 5 to 10 minutes per side & then turn them over. Your endives will lay in a kind of sugar syrup,.... mmmmmm,....

4. 4

   Serve with chicken, top with the sauce, serve with the baked potato wedges & the braised Belgian endives.

* Per serving · 4 servings · Values may vary.

No additional tips available.