Tag Archives: endive

Braised Chicken with Endive

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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

  • Servings: 4
  • Difficulty: easy
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bring sauce in skillet to a simmer over medium-high. Simmer, undisturbed, until slightly reduced, about 4 minutes.
  7. 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.

http://www.lynnandruss.com

Recipe by Liz Mervosh for Food and Wine

Balsamic Marinated Skirt Steak with Roasted Chicories

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A simple quick protein paired with an easy, delicious side dish of roasted chicories, simply fabulous! The marinated skirt steak recipe, compliments of Martha Stewart, can marinate for as little as 15 minutes, or overnight. We soaked ours for 1 hour and 30 minutes.

When we first made this, it was the beginning of December with cold temperatures, so our outdoor grilling option was off the table. But there are two other choices available. Finish the steak on a grill pan, like we did; or cook the steak in a cast iron skillet that had been preheated in a 500 degree oven with olive oil. Either way, it takes 5 minutes or less to cook to medium-rare. The directions below give you the steps for either option.

I was a little apprehensive about the one-pan chicories side dish. But once I tasted the finished product, I was blown away! It hit the right combination of flavors and textures with briny, sweet, bitter, creamy and crunchy. And you don’t even have to peel the squash!

If necessary, cut your piece of steak in half vertically in order to fit your grill pan.

Balsamic Marinated Skirt Steak

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup balsamic vinegar
  • 2 tablespoons light-brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon crushed dried rosemary
  • Coarse salt and ground pepper
  • 1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
  • Oil, for grates 

Directions

  1. In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
  2. Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
  3. Alternatively: Cook the steak two minutes per side in a cast iron skillet that had been preheated in a 500 degree oven with olive oil. Result: caramelized edges and medium rare middle.
  4. After resting, cut the meat against the grain at a diagonal in 1/2″ thick slices. Arrange on a serving platter and drizzle with any accumulated juices.

http://www.lynnandruss.com

Roasted Chicories with Brown Butter

Roasted Chicories with Brown Butter

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 oz. focaccia or ciabatta bread, cut into cubes
  • ¼ cup extra-virgin olive oil
  • 1 Tbsp. grated Parmesan cheese
  • 1 Tbsp. finely chopped Italian parsely
  • 1 large delicata squash (about 1 1/2 lbs.), halved lengthwise, seeded, and cut into 3/4″ slices
  • Kosher salt and freshly ground black pepper
  • 2 heads Belgian endive, halved lengthwise
  • 1 small head radicchio, cut into sixths
  • 3 Tbsp. unsalted butter 
  • 1 Tbsp. lemon juice
  • ¼ cup drained capers
  • 2 Tbsp. chopped Italian parsley

Directions

  1. Preheat oven to 450°F. In a shallow baking pan toss bread cubes with 1 tablespoon oil. Spread in an even layer. Bake for 8 minutes or until toasted, stirring once. Sprinkle with Parmesan and finely chopped parsley; toss to coat. Transfer to a piece of foil to cool.
  2. In the same baking pan arrange squash in an even layer; drizzle with 2 tablespoons of the oil. Season with salt and pepper. Bake for 20 minutes.
  3. Add endive, radicchio, and 1 tablespoon oil and toss to coat. Season with additional salt and pepper. Bake for 10 minutes more or until vegetables are tender and browned.
  4. Meanwhile, in a small saucepan heat the butter over medium-low heat until browned. Remove from heat. Stir in lemon juice and capers.
  5. Arrange vegetable mixture on a platter. Drizzle with browned butter mixture and sprinkle with croutons and 2 tablespoons parsley.

http://www.lynnandruss.com

Recipe compliments of Better Homes & Gardens