Roasted Chicken Legs and Chicory with Balsamic Vinegar
Roasted chicken legs are cooked with chicory or Belgian endive and shallots in a fab gravy given a lift by the addition of balsamic vinegar.
There is minimal prep work for this recipe aside from getting some nice caramelisation on the ingredients before everything goes into the oven for 35 minutes.
Baked Chicken Legs with Belgian Endive
I love cooking with chicken legs, they are cheap and cheerful and provide the best bang for your buck when it comes to flavour!
They are also really versatile. I use them in recipes as diverse as my North African-influenced zaatar chicken legs, Chinese-influenced char siu chicken legs, soy sauce braised chicken, Korean-influenced kimchi chicken legs, Pakistani chicken salan curry, to a classic French coq au vin blanc, very British chicken leg and pearl barley stew and Palestinian chicken musakhan.
Here, a chicken leg is roasted with chicory in a balsamic vinegar gravy. It is a delicious and boldly flavoured recipe that I adore.
The chicken leg is roasted until it is crispy on the outside and succulent and juicy on the inside in a wonderful balsamic sauce.
The chicory adds a slightly bitter, earthy flavour that complements the chicken perfectly.
Whilst the balsamic vinegar and honey sauce provide a tangy and sweet sauce that ties all the flavours together.
Frequently Asked Questions
What is chicory, and what does it taste like?
Chicory is also known as Belgian endive, and it is part of the dandelion family. It is a forced crop, which means that it grows in complete darkness.
It has a slightly bitter flavour and is just as good in salads as it is braised or roasted, as it is in this recipe.
My simple braised chicory recipe is absolutely delicious!
What should I look for when buying chicory?
Look for a nice, tightly wrapped rugby ball shape; the tips should be a pale green or yellow. I tend to find that the greener the tip, the more bitter the leaves.
Can I use a different type of chicken?
Yes, you can make this with either chicken thighs or even an on-the-bone crown of a chicken. Just be sure that the chicken reaches 73°C or 165°F before serving.
Can I use onions rather than shallots?
Yes, but they are far less sweet and will not be as soft as the shallots.
Can I increase the serving size of this recipe?
Yes, you are only limited by the size of your oven and roasting tin, and the great thing is that you do not need to increase the cooking time.
Serving Suggestions
This simple baked chicken with chicory or Belgian endive recipe makes for a great one-plate light meal.
But there are plenty of options that work really well if you want something a little more hearty. My first option would be a bit of bread to mop up that wonderful gravy; some focaccia or ciabatta would be perfect.
If you are feeling particularly greedy, then mash makes a great addition too. You could, of course, go for mashed potato, but I would personally recommend celeriac mash because I think the flavours work better.
It's also awesome on a base of cheesy polenta!
Returning to potatoes, this is great with everything from my easy crispy fried potatoes to the super indulgent fondant potatoes and even boiled parsley potatoes for a lighter option.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven.
- Grill/broiler (optional).
- Hob/stovetop.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- 35cm x 25cm (14"x10") roasting tin.
- 30cm or 12" nonstick frying pan.
- Stirring spoons and/or kitchen tongs.
- Quick-read meat thermometer (optional but recommended).
Oven Roasted Chicken Legs and Chicory Recipe
Ingredients
- 2 Chicken Legs
- ½ teaspoon Salt
- 2 White Chicory 250g total (aka Belgian endive)
- 3 Small Echalion or Banana Shallots 100-120g Total
- 1 tablespoon Olive Oil
- 30 g Butter 2 tablespoon
- 1 tablespoon All Purpose Flour
- 2 tablespoon Balsamic Vinegar
- 250 ml Chicken Stock 1 Cup
- 20 g Honey 1 tablespoon
- 1 Handful Snipped Chives (for garnish)
Instructions
- Trim the base of the chicory and then cut them in half lengthways.
- Cut the shallots in half lengthways, then trim the root end; do not trim too much, you want them to still hold together, then peel them.
- Heat a 30cm or 12" nonstick frying pan over a high heat, and when it is hot, add the olive oil. Place the chicory cut side down and sear until nicely coloured, then transfer them cut side up to a 35cm x 25cm (14"x10") roasting tin.
- Add the shallots to the pan, and just like the chicory, sear, cut side down, until nicely coloured and then transfer to the baking tray,
- Season the chicken legs with salt and again sear them in the pan, this time all over until nicely golden, then transfer them to the baking tray.
- Reduce the heat under the pan to medium-high and then add the butter. When it begins to foam, add the flour and stir and cook for 2-3 minutes until the mix becomes nicely golden.
- Stir in the chicken stock to form a smooth sauce, then add in the honey and balsamic vinegar, stirring to combine. Have a taste and add salt as required.
- Once you have a nice sauce, pour it over the chicken, then transfer the baking tray to the oven and cook for 30-35 minutes at 170°C or 340°F. Check that the chicken has reached at least 73°C or 165°F with a quick-read meat thermometer before serving!
- Baste the chicken with the sauce, then flip the oven over to "grill mode" (as high as it will go) or slip the tray under a broiler on a high heat to crisp up the chicken skin and caramelise the sugars. This will take 3-5 minutes. (This step is optional)
- Serve with lots of snipped chives.
Hi Brian, I want to make this for our Friday night dinner tomorrow and I was just checking in Tesco and they don´t seem to sell chicory, would Pak Choi work or should I try different super markets?
Thanks, Rakel.
Hi Rakel...
Pak Choi would cook a great deal quicker than chicory and taste very different, it would be a bit nondescript in this recipe, some sweetheart (hispi) cabbage would work really well, just trim up the bottom and cut it in half or quarters depending on the size. The same would go for savoy or even white cabbage.
The best place to get Chicory from is Sainsbury in my experience, my local store always has it in stock, I believe M&S and Morrisons stock it too, but I rarely shop in either of those.
Enjoy
Brian 🙂
@Brian Jones, Thank you for the reply, we made this last night with the sweetheart cabbage and the whole meal was wonderful, gave me a break from motormouth while he was chewing away with his eyes closed because he loved it so much.
Thanks again,
Rakel & motormouth.
Glad you enjoyed it (and the peace and quiet), thanks for taking the time to come back and let me know that sweetheart cabbage worked well 🙂
Brian
The endive and shallots are gorgeous here! I'm going to have to try this. I like the bit of bite that endive imparts. 😉
Chicken, chicory, honey and butter. You can’t go wrong! Oh yes, butter makes everything better and everyone happy ( especially my husband ?) I’ve never cooked chicory I have to admit and now seeing this I must do it and do it fast. This looks soooooo delish ?. Definitely. Thanks for sharing this Brian!! ??
What an incredible recipe! Love the flavor in this and how easy it is to make.
The endive and shallots are gorgeous here! I'm going to have to try this. I like the bit of bite that endive imparts. 😉
Same here, thanks Catherine.
Chicken, chicory, honey and butter. You can’t go wrong! Oh yes, butter makes everything better and everyone happy ( especially my husband ?) I’ve never cooked chicory I have to admit and now seeing this I must do it and do it fast. This looks soooooo delish ?. Definitely. Thanks for sharing this Brian!! ??
Give it a go, great ingredients cooked simply are always a great addition to any table.
What an incredible recipe! Love the flavor in this and how easy it is to make.
Thanks Julie, definitely really simple and so easy!
Beautiful dish. I've come around to chickory in the last several years and have developed a taste for its bitterness. I love that your process to make this is so simple, yet the flavors sound so interesting and complex. May have to give this one a try 🙂
It would seem that we are slowly having bitter flavours weaned from our diet and I think that is sad as I love them, braising chicory does however really scale back the harshness of the bitter flavours but keeps them there, which is really interesting alongside the balsamic. Hope you enjoy 🙂
I feel the same about butter! Ha. It does make everything better. This looks like a very lovely dinner!
Thanks Tina, I reckon butter should be available by prescription.
I've never used chicory, and I have no idea what it is. Off to google it.
But I agree - butter does make everything better, and I love how crisp and flavourful this chicken looks!
Really, you must try it a wonderful ingredient that is very popular on mainland Europe 🙂
I love to see people using Chicory I love the stuff, and especially with Crispy Chicken perfect.
It is one of those unloved ingredients, I am sure it would only take a couple of celebrity chefs to change that... WHich would be a shame as it would at least double in price, let's keep it our secret 😉
Oh wow - this looks sensational!! I love chicken like this - make sure that skin is crispy for me! 😉
Thanks Gigi, I will try my best 😀
I love a little bit of bitter mixed with other sensory flavours. I am loving the colour that you have achieved on hour chicory, quite tasty looking.
Me too, it just adds a little depth.
This looks beautifully plated, I love the colour of that plate and the food on it really pops. Chicory is delicious, well done!
Thanks Angela
I just love all things chicken and the look of your dish is simply perfect. I could lick the screen... ooops
Thanks, althogh you should definitely be careful licking your screen 😀
I have never tried pairing chicken with chickory. Such a wonderful idea! Bookmarking the recipe for later use 🙂
It works so well together particularly with the sweet sauce.
Yep, butter makes life itself better Brian lol! Yet another beautifully plated meal from you. I really don't like honey so I may switch that out or leave it out but I love the idea of this dish (especially being a one pot meal). I haven't cooked chicory before, just had it raw. I bet it's much less bitter for a bit of cooking.
Cheers Jo... I can't believe there are people out there that don't like honey, sacrilege I tell ya 😮 Cooking the chicory defiitely removes the smack in the face bitterness but it still stays there at the back of the dish which is great against the sweet acidity.