Chicken and endive bake

By admin
23 November 2010

Serves 4-6

Preparation time: 15 min

Baking time: 50-60 min

ONION MARMALADE

60 ml (¼ c) butter

2 onions, cut into thin wedges

salt and freshly ground black pepper

60 ml (¼ c) brown sugar

60 ml (¼ c) balsamic vinegar

CHICKEN

15 ml (1 T) olive oil

6 chicken pieces (thighs and drumsticks)

salt

4 pork sausages

30 ml (2 T) thyme leaves

60 ml (¼ c) white wine

4 small heads endive

Preheat the oven to 180C.

MARMALADE

Heat the butter and fry the onions until soft.

Season with salt and pepper.

Add the sugar and balsamic vinegar, stirring until the sugar has dissolved.

Simmer for 20 minutes over very low heat.

CHICKEN

Heat the oil in an ovenproof pan and brown the chicken.

Season with salt.

Arrange the sausages among the chicken pieces.

Add the thyme and spoonfuls of the onion marmalade.

Pour over the wine and cover with foil.

Bake for about 40 minutes.

Trim the endive about 2 cm from the base and remove the white centre.

Add the endive and bake for another 10-20 minutes or until the chicken is done.

Serve with mashed potatoes.

TIP Onion marmalade is one of my favourites. Make double the quantity – it keeps for a few weeks in the fridge.

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