This Braised Chicken with Endive is a reinterpretation of coq au vin. This Food & Wine recipe features white wine-marinated chicken thighs and caramelized endive in a gorgeous pan sauce. So yes, we fell in love with yet another braised chicken dish. The flavors are just amazing, and amped up by using homemade chicken stock which bursts with depth of flavor.
You may have to brown the chicken in two batches (we did), so as not to crowd them in the pan which would steam the thighs causing flaccid skin. Not the result you are looking for.
If you’ve never had braised endive, you are in for a treat! Mske sure to get Belgian endive, which is shaped like a torpedo and grows to about six inches in length. It has tender white leaves with either yellow or red-colored leaf edges. The leaves offer a soft texture and delicate crunch with a pleasantly bitter flavor.
And our potato side dish also used homemade chicken stock and were the creamiest little spuds ever!
Braised Chicken with Endive
Ingredients
- 2 1/2 lbs. bone-in, skin-on chicken thighs, fat trimmed
- 2 tsp. kosher salt, divided, plus more to taste
- 1 cup dry white wine
- 1/2 tsp. black ppper
- 3 thick-cut bacon slices, cut crosswise into 1/4 inch pieces
- 4 Belgian endive heads, trimmed and halved lengthwise
- 1/2 cup chicken stock
- 2 Tbsp. unsalted butter, chilled and cut into pieces
- 1 tsp. Dijon mustard
- 2 Tbsp. finely chopped mixed tender herbs (such as chives, parsley and tarragon)
- Crusty bread for serving
Directions
- Sprinkle chicken evenly with 1 1/2 teaspoons of salt; place in large bowl. Add wine, and turn chicken to coat. Cover with plastic wrap, and marinate in refrigerator at least 8 hours or up to 24 hours.
- Preheat oven to 400°F. Remove chicken from bowl; reserve 1/2 cup of the wine liquid. Pat chicken dry with paper towels, and sprinkle evenly with pepper and remaining 1/2 teaspoon of salt; set aside.
- Cook bacon in a large nonreactive skillet over medium, stirring often until crisp and fat has rendered, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reserve rendered fat in skillet. Place chicken thighs skin side down in skillet. Cook over medium-high, undisturbed until skin is deeply browned, about 8-10 minutes. Transfer chicken skin side up to a large plate, set aside. Reserve 2 tablespoons drippings in skillet, discard the remaining drippings.
- Return skillet to heat over medium-high. Add endive halves, cut sides down. Cook, undisturbed until browned, about 3 minutes. Flip endive cut sides up, and add stock, cooked bacon, and reserved 1/2 cup of white wine. Nestle chicken skin side up, in skillet. Bring to a boil over high.
- Transfer skillet to preheated oven. Roast until endive is tender and a meat thermometer inserted in thickest portion of chicken registers at least 170°F, about 15 minutes. Transfer chicken and endive to a large platter, reserving sauce in skillet.
- Bring sauce in skillet to a simmer over medium-high. Simmer, undisturbed, until slightly reduced, about 4 minutes.
- Remove from heat, and stir in butter, mustard and herbs. Spoon sauce over chicken, and sprinkle with slat to taste. Serve with crusty bread if desired.
Recipe by Liz Mervosh for Food and Wine
Accounting for Taste 