groundnut oil
butter
chicken breasts (with or without skin)
heads of chicory (or Belgian endive)
brown sugar
shallots or spring onions (we used shallots)
lemon juice
medium-dry white wine
crème fraîche (we used sour cream)
sprigs of parsley
chicken breasts (with or without skin)
heads of chicory (or Belgian endive)
brown sugar
shallots or spring onions (we used shallots)
lemon juice
medium-dry white wine
crème fraîche (we used sour cream)
sprigs of parsley
Source: A Pat McF specialty, recipe via e-mail
This was an absolutely delicious dinner recipe, which tasted very rich without being bad for you. It takes a while to cook in the oven, but the hands-on prep time is actually quite brief so you're not chained to the cooker for very long. We served it with fresh spuds and sautéed curly kale.
