Sage Stuffed Chicken Wrapped In Pancetta, With Beetroot Puree And Roasted Witlof

1. 1

   Preheat oven to 200C / 375F. Put the beetroot in a pan, rub in 2 tbsp of butter, salt and pepper, with the red wine. Roast for 40 minutes, turning occasionally. When soft, puree the whole thing and season to taste.

2. 2

   Rub inside of chicken with sage, salt and pepper. Put a sliver of butter in each piece (like, less than a teaspoon) and roll up. Wrap with pancetta and tuck the ends under so it stays put. In a pan that's ok on on the stove and in the oven, heat up remaining butter and brown chicken. Put the whole hot pan in the oven and bake for 20-25 minutes.

3. 3

   Put the endives center up on a cookie sheet and drizzle with a little oil, salt and pepper. Roast under the grill until the leaves start to burn, about 20 minutes.

* Per serving · 4 servings · Values may vary.