Try sprinkling Parmesan or Gruyère cheese over the Belgian endives once it’s in the roasting pan.
Ingredients:
1 tbsp butter
pinch of demerara (raw) sugar
3 heads Belgian endives, halved lengthwise
1 tbsp olive oil
4 large boneless chicken breast halves
(preferably free-range), skin on
6–12 bacon strips
pinch of demerara (raw) sugar
3 heads Belgian endives, halved lengthwise
1 tbsp olive oil
4 large boneless chicken breast halves
(preferably free-range), skin on
6–12 bacon strips
Preparation:
2. Increase the heat to medium-high and add the olive oil to the same pan. When hot, add the chicken, skin-side down, and brown for 3–5 minutes on each side until golden all over. Transfer the chicken to a roasting pan.
3. Wrap 1 or 2 slices of bacon around each reserved Belgian endive portion to cover, and tuck them into the roasting pan between the chicken pieces. (Pack everything tightly in the pan, so the dish will produce plenty of juices.) Roast in the oven for 25 minutes until golden. Serve hot with roast potatoes.
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