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Braised Chicory in White Wine
Ingredients
50g (2oz) butter, softened
6 heads of chicory, trimmed
100ml (3½fl oz) white wine
Chives to garnish
This recipe for slow cooking chicory perfectly accompanies roast goose
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Method
1 Preheat oven to 190°C (170°C fan) mark 5. Grease a 1.7 litre (3 pint) ovenproof dish with 15g (½oz) butter.
2 Put the chicory into the dish, season with salt and freshly ground black pepper, add the wine and dot the remaining butter over the top.
3 Cover with foil and cook on the shelf below the goose for 1-1½hr or until very soft. Garnish with chives.
Menu suggestions for this recipe
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