Braised Chicory

Written by Matthew Biggs - Complete Book of Vegetables on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

2 Tablespoons Butter
1 Red Onion
2 Rashers of Smoked Bacon, diced
4 Heads of Chicory, trimmed
150 ml ( quarter pint ) Chicken Stock & White Wine Combined
Juice of Half a Lemon
Salt & Freshly Ground Black Pepper

Cooking Instructions

  1. Liberally coat the sides and bottom of a heavy, lidded casserole with half the butter.
  2. Heat the remaining butter in a small pan over a medium heat.
  3. Gently fry the onion and bacon and set aside.
  4. Arrange the chicory in the casserole.
  5. Add some of the stock and wine mixture, season and cover.
  6. Allow to sweat over a low heat until just turning colour.
  7. Roll them over and cook the other side.
  8. Add more liquid as required.
  9. The liquid should evaporate by the end of cooking so the chicory should be browned and tender. (You may have to remove the lid for a short while)
  10. Add the onion and bacon and quickly heat up.
  11. Drizzle over the lemon juice, season and serve immediately.

About the author
Matthew Biggs - Complete Book of Vegetables

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