Sage-Roasted Chicken With Endive Salad Recipe

Name: Sage-Roasted Chicken With Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 2 chicken thighs; 2 tablespoons unsalted butter, softened; 2 tablespoons chopped sage; sea salt, black pepper; 1 tablespoon olive oil; 1/4 cup chicken stock; Endive Salad; 1/2 cup walnuts; 1 small garlic clove; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 3 tablespoons walnut oil; 2 heads Belgian endive; 1 yellow apple, peeled, cored and chopped; 3 ounces grated gruyere cheese

Servings: persons

Chicken
2 chicken thighs
2 tablespoons unsalted butter, softened
2 tablespoons chopped sage
sea salt, black pepper
1 tablespoon olive oil
1/4 cup chicken stock
Endive Salad
1/2 cup walnuts
1 small garlic clove
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
3 tablespoons walnut oil
2 heads Belgian endive
1 yellow apple, peeled, cored and chopped
3 ounces grated gruyere cheese

1
The night before, mix softened butter with chopped sage and rub it underneath the chicken skin. Sprinkle both chicken thighs with salt and pepper, and then move the chicken thighs to the fridge, uncovered. (If you don't have time for overnight, do this a few hours ahead).
2
Toast your walnuts: On a parchment-paper lined baking sheet at 350F for 10 minutes. Remove from the oven and set aside. (This can be done the night before, too.)
3
Increase the oven temperature to 425F. In a Dutch oven, heat the olive oil on medium-high heat. Sere the chicken thighs on both sides, a few minutes per side, until they are colored. Add 1/4 cup chicken stock to the Dutch oven, and move the chicken to the oven for about 35 minutes, or until the chicken juices run clear. Let the chicken rest, uncovered.
4
Make the dressing: In a bowl, whisk together the garlic, mustard, apple cider vinegar and walnut oil. Season with salt and pepper, to taste.
5
Slice the endive, wash and dry it. Toss the endive with the chopped apple and grated cheese. Chop up the walnuts, and add them to the salad. Just before serving, stir in the dressing. Serve the salad alongside the chicken.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Chicken, 2 chicken thighs, 2 tablespoons unsalted butter, softened, 2 tablespoons chopped sage, and more.

Yes, Sage-Roasted Chicken With Endive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sage-Roasted Chicken With Endive Salad

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