Entree: France – Poulet aux Endives et Tomates (Chicken with Endive and Grape Tomatoes) (Chicken braised with endives and grape tomatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 26 min

Total 36 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 2 shallots, minced
- 6 Belgian endives, approx. 1 lb (450 g), halved lengthwise
- 1 pint (10 oz / 280 g) grape tomatoes
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) low-sodium chicken stock
- 1/4 cup (60 ml) heavy cream
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- Salt and freshly ground black pepper to taste
- Zest of 1/2 lemon

Instructions

1. Season chicken with salt and pepper. Heat butter and olive oil in a wide sauté pan over medium heat and brown chicken 4–5 minutes per side; remove and keep warm.
2. Add shallots to the pan and cook 2–3 minutes until translucent. Place endive halves cut-side down and cook 3–4 minutes to lightly caramelize.
3. Deglaze the pan with white wine, scraping up any fond, then add chicken stock and thyme. Return chicken to the pan, nestle among endives, cover and simmer gently 12–15 minutes until chicken is cooked through.
4. Add grape tomatoes and cream, simmer uncovered 3–4 minutes until tomatoes soften and sauce slightly thickens.
5. Stir in lemon zest, adjust seasoning with salt and pepper, and serve chicken with endives and spooned sauce.