This simple braised chicken leg with Belgian Endive recipe contrasts the bitterness of endive with the sweetness and acidity of balsamic vinegar and honey.
Braised Chicken Legs with Endive.
I love cooking with chicken legs, they have so much flavour and are so cheap to buy. In this recipe, they are braised in butter and balsamic vinegar along with chicory and shallots.
Whether I am roasting them simply in this Chicken legs with Romesco sauce recipe or braising them like I am here they are great!
The flavour of endive is amazing, I have a massive weakness for flavours that err towards bitter.
They allow you to play a little stronger with sweetness and sourness to create balance.
As a result, this chicken with endive recipe uses the classic combination of balsamic vinegar and honey to offset that wonderful earthy bitterness.
One Pot Cooking.
I am the first to admit that many of my dishes are far from simple. But this braised chicken number really is incredibly simple.
It is all cooked in one pot so next to no washing up! So a dish that makes my wife happy on flavour and on work.
The secret to cooking in a single pot is to ensure that your ingredients are all prepared in a way so they are ready to eat all at the same time.
Endive is a great ingredient for one pot cooking. It will happily sit there for an hour without becoming mush, but is ready to eat after around 30 minutes of cooking.
Cooking with Endive.
Endive is often known as Belgian endive or Chicory. As I mentioned above it is most often associated with its bitter taste.
It is often used in salads, in fact, I use radicchio which is another of its names in this winter radicchio salad recipe.
When cooked that bitterness falls back a lot for those that are worried.
You will note that Belgian Endive is almost white in colour. This is because it is grown in almost complete darkness.
As well as serving in a salad and is really good grilled too, however my favourite way to cook it is braised. It is also a really classic way of cooking it!
- 2 Chicken Legs
- 1 Belgian Endive
- 3 Shallots
- 2 Tbsp Cooking Oil
- 50 g Butter
- 50 ml Balsamic Vinegar
- 1/2 Tsp Dried Thyme
- 1 Tsp Honey
- Salt and Pepper to taste
- 1 Tbsp Capers
- Cut the chicken legs into thighs and drummers I also like to remove the knuckle but you don't have to.
- Heat a large oven proof frying pan that you have a lid for over a medium high heat
- Rub your chicken with your cooking oil then season with salt and pepper then sear until golden on all sides, this should take 5-7 minutes.
- Remove from the pan and set aside.
- Cut the endive and shallots in half, then rub cut side of the chicory and shallots with more oil.
- Again sear, this time only on the cut side, this should take 3-4 minutes.
- When the endive and shallots are golden, leave cut side down and add in half of the butter.
- Once the butter has melted and begins to foam add in the balsamic vinegar and thyme and 'swoosh' around the pan.
- Add a small pinch of salt and a good grind of pepper.
- Finally nestle in the chicken pieces and drizzle over the honey before putting on the lid and transferring to the oven at 180°C or 350°F.
- Cook for 25-30 minutes or until the internal temperature of the chicken reaches 73°C or 164°F, then remove from the oven.
- Place the chicken and vegetables on a warm plate before returning the sauce to a medium high heat and whisk in the remaining butter.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 865 Total Fat: 58g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 33g Cholesterol: 381mg Sodium: 677mg Carbohydrates: 20g Fiber: 3g Sugar: 12g Protein: 64g