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Chicken braised with chicory and crème fraîche
Fruit and vegetables
3 heads
chicory
, cut in half lengthways
3
shallots
, finely chopped
1
lemon
, juice only
small handful fresh
parsley
, chopped
Cooking ingredients
2 tbsp groundnut oil, plus extra if necessary
2 tsp
brown sugar
salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz
butter
, plus extra if necessary
180ml/6½fl oz
crème fraîche
Meat, fish and poultry
6 large free-range
chicken
pieces (drumsticks, thighs, breasts)
Other
125ml/4fl oz medium-dry
white wine
boiled potatoes, to serve
Back to recipe
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