Baked Chicken and Endives in Mustard-Sage Sauce


Serving: 4

Preparation time: 40 min.

A hearty dish, serve it with a side of roasted potatoes, green vegetables or a nice crunchy bread to mop up the sauces.

In the US endives are called Belgian Endives and are used mostly raw for dips and in salads. In the UK they are known as Chicory and in Australia/New Zealand as Witloof. In the US “Chicory” is the name for the curly endive used as a salad.


  • 3 medium-sized Belgian endives

    Belgian Endive
    Belgian Endive-Chicory-Witloof
  • 4 Tbsp olive oil
  • 3 Tbsp dry white wine or chicken stock
  • 4 medium sized skinless boneless chicken breasts
  • 2 Tbsp butter or margarine
  • 1 Tbsp flour
  • 1 medium shallot, finely chopped
  • 1 garlic clove, finely minced
  • 2 Tbsp Italian parsley, finely chopped

The Sauce:

  • 2 Tbsp butter or margarine
  • 1 Tbsp flour
  • 1 cup  (240ml) milk
  • 2/3 cup (160 ml) Crème Fraiche or sour cream
  • 4 sage leaves, finely chopped
  • 2 Tbsp Dijon mustard or to taste
  • 4 Tbsp (60g) Gruyere or sharp tasting cheese grated


Preheat oven  400°F (200°C) for 10 minutes.

Prepare a baking dish large enough to hold endives and chicken. Oil it well with 1 tablespoon olive oil. Set aside.

Remove any blemished outer leaves from the endives. Cut them lengthwise and brush them with the remaining tablespoon olive oil on all sides. Sprinkle endives with salt and pepper. Pour 3 tablespoons of wine or chicken stock over the endives and bake them for about 15 minutes or until pierced with a knife, endives offer no resistance.

Cut chicken breasts into about 1 inch (2 1/2 cm) cubes. Salt and pepper them. Dust chicken cubes lightly with a tablespoon flour. In a saucepan heat the remaining 2 tablespoons of olive oil over medium high heat and sauté chicken cubes until they are golden on all sides. Add shallot and garlic and sauté for 2 minutes longer.

Remove the baking dish with the endive halves from the oven. Test for doneness. Add the chicken-shallot mix to it. Set aside, cover with foil and keep it warm.

Melt the butter in the same saucepan you used to sauté the chicken. Stir in the flour and mix it well with the butter. Make sure that you scrape any juicy bits from the bottom of the saucepan. They will add a great taste and color to your sauce. Slowly add the milk, stirring constantly until sauce starts to thicken. Add Crème Fraiche or sour cream, sage, and mustard while stirring. Taste for salt, pepper, and additional mustard, if you like.

Pour sauce over the chicken and endives in the baking dish. Sprinkle with grated cheese. Bake it for 20 minutes longer or until sauce begins to bubble and cheese is melting.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.