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Ingredients
- 6 lrg chicken pcs bone in (drumsticks thighs or possibly breasts)
- 2 Tbsp. groundnut oil
- 30 gm slice of butter
- 3 x heads chicory split in half lengthways
- 2 tsp brown sugar
- 1 x juice of 1lemon
- 3 x shallots finely minced
- 125 ml medium dry white wine something from Alsace would be ideal
- 180 ml creme fraiche
- 1 x few sprigs of parsley minced
Directions
- Preheat the oven to 200/C/400F/gas mark 6.
- Heat the groundnut oil with the butter in a large deep heavy pan.
- When the butter starts to bubble carefully put in the chicken pcs in two batches if you need to and cook till golden brown on each side.
- Try not to move them too often then you will get a nice crust on the skin.
- Lift the chicken out of the pan and set aside.
- If the fat is still in a good condition use it for the next bit; if it looks a bit dark then pour it away and add in some more.
- On no account get rid of the sticky bits of chicken on the bottom of the pan: these are where much of the flavour is.
- Put the chicory in the pan then season with sugar salt and pepper.
- Cook over a moderate heat till the outside leaves start to caramelise and soften about 5 min.
- Add in the finely minced shallots and lemon juice then return the chicken to the pan.
- Pour over the wine and bring to the boil.
- Turn down the heat and simmer for about 10 min till the wine and cooking juices have reduced a bit.
- Spoon in the creme fra"che season with salt and pepper and stir as best you can so the juices mingle with cream.
- Cover with a lid and put into a preheated oven.
- Leave for about an hour.
- Stir halfway through cooking.
- With a draining spoon lift out the chicken and chicory and place on an ovenproof serving dish. Return this to the oven while you finish the sauce.
- Add in half the parsley and a seasoning of salt and freshly grnd pepper to the liquid.
- Put over a moderate heat and let it simmer enthusiastically till it starts to thicken slightly It should be the consistency of double cream.
- Add in the rest of the parsley give the mix a stir then pour the sauce over the chicken.
- A straightforward recipe where the juices are a heavenly mix of chicken bitter chicory and sweet cream. Some plain steamed or possibly boiled floury potatoes and a few salad leaves are the only accompaniments.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 2 servings | |
| Calories 958 | |
| Calories from Fat 575 | 60% |
| Total Fat 64.31g | 80% |
| Saturated Fat 21.1g | 84% |
| Trans Fat 0.5g | |
| Cholesterol 300mg | 100% |
| Sodium 351mg | 15% |
| Potassium 937mg | 27% |
| Total Carbs 3.27g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.13g | 2% |
| Protein 87.26g | 140% |
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