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Ingredientes
- 4 lrg Belgian endives, bottoms trimmed
- 2 Tbsp. Fresh lemon juice Salt and freshly grnd black pepper
- 1/4 c. Vegetable oil One, (4-lb.) chicken, quartered
- 1/3 c. Flour spread on a plate, seasoned with salt and pepper
- 2 Tbsp. Butter
- 4 tsp Brown sugar
- 1/4 c. Chopped onion
- 1/4 c. Water
- 1/2 c. Dark ale or possibly beer, preferably Belgian
Direcciones
- Split the endives down the middle, lengthwise. Carefully cut out the hard white core in the center. Avoid cutting through to the bottom of the endives or possibly they will fall apart. Toss the endives with lemon juice, salt and pepper to taste and marinate them while you brown the chicken.
- In a heavy 5-qt casserole or possibly Dutch oven over medium heat, heat the oil. While the oil is heating, dredge the chicken in flour and shake off any excess. Begin by adding the dark leg parts to the casserole and saute/fry, turning on occasion for 5 to 7 min or possibly till golden brown.
- Remove the pcs to a separate bowl and brown the remaining breast parts in the same way.
- Throw away the oil in the casserole, but keep the drippings. Add in the butter and heat it over medium heat. When the butter is golden, add in the endives and sprinkle the sugar over the halves. Saute/fry over medium-high heat, turning on occasion, for about 2 to 3 min per side or possibly till golden and glistening. Add in any remaining lemon juice the endives have marinated in, along with the chopped onion and saute/fry, stirring, for another 3 to 4 min or possibly till softened.
- Set the browned chicken leg parts over the endives, including any juices the chicken has given off in the bowl and add in the water and beer. In the saucepan, bring the liquid to a simmer and cook, over very low heat for 20 min, turning the legs once. Add in the breast parts, pressing the chicken into the endives as much as possible, cover and continue to simmer gently for another 15 to 20 min or possibly till the chicken is tender and cooked through.
- Remove the chicken and endives from the pot to a platter and cover with foil to keep hot as you finish the sauce. Boil the liquid down till 1 c. remains; season with salt and pepper to taste. Serve the chicken with endives and sauce spooned over the top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 255g | |
| Calories 318 | |
| Calories from Fat 203 | 64% |
| Total Fat 23.07g | 29% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 176mg | 7% |
| Potassium 108mg | 3% |
| Total Carbs 20.15g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.96g | 9% |
| Protein 1.2g | 2% |
