I have omitted the chicory (or endives) as it is not easy to get this from our supermarket. According to BBC Good Food, ‘Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for its blanched white, yellow-tipped leaves. It has a distinctive, cigar-like shape, about 12cm long, and the crisp leaves have a mildly bitter flavour.’
Chicken with chicory and bacon
4 large chicken breasts fillets, skin on (I used chicken leg)
12 streaky bacon
1 tbsp butter
1 tsp demerara sugar
3 large heads chicory/endives, halved lengthways
1 tbsp olive oil
- Preheat oven to 200C.
- In a frying pan, add in the butter and sugar. Cook over low heat until sugar dissolved and butter melted. Add the chicory and cook for 5-8 minutes until golden brown. Set aside.
- Add olive oil into the frying pan. Add the chicken with skin-side down and cook for 3-5 minutes on each side over medium high heat. When the chicken is golden brown, transfer the chicken to a roasting pan with the skin-side up.
- Wrap the bacon around the chicory, and put into the roasting pan. You can also sprinkle Parmesan or Gruyere cheese over the chicory. Tuck everything tightly together so that the dish will produce plenty of juice. Roast in the oven for about 25 minutes until golden. Serve hot (wtih baby roast potatoes).