Meat, Seafood, & Poultry/ Sides & Vegetables

A Simple Supper of Roasted Chicken & Braised Endives

Sometimes the humblest of foods can be the most transformative.

Take this meal that I recently served my family. Roasted chicken that required literally 60 seconds of prep, and braised endives.

In my 100% free guide to becoming a domestic goddess, I mention the impact that mastering a handful of signature dishes can have on your culinary reputation amongst friends and Instafoodies. Well, it just so happens that the two simple recipes that follow are worth mastering and will definitely elevate said status, provided that you serve them with a thoughtfully selected beverage. Sparkling water with a splash of lemon to cut through the richness of the braised endives, a glass of Pinot Grigio, or even a light to medium-bodied red would be my suggestions. Or just serve whatever you like. To be honest – and if memory serves me correctly – I may have been caught sipping a glass (or two!) of DeLoach Pinot Noir with this meal. And, it was (or would have been) fabulous!

Here’s the quickest way to roast a chicken.

I promise you that there is no need for a recipe for roasted chicken (never mind that the Yummly recipe plugin limits us bloggers to one recipe per page). Here goes.

  1. Situate oven racks so that you can comfortably fit in an intact chicken that’s set in a dutch oven or cast iron skillet.
  2. Preheat oven to 425 °F
  3. Pat dry the bird and save the giblets for another use (like bone broth!)
  4. Coat chicken with a moderate amount of sea salt. Don’t fixate on precise measurements, but know that it is probably around a  tablespoon.
  5. Place the bird breast side up in a large cast iron skillet or dutch oven. Tuck the wings under so that they don’t burn (or cover them with foil if you want)
  6. Roast for 1 hr, 15 minutes (1 hour for exceptionally small birds). When deeply golden, check for doneness by temping the thigh (165 °F is perfect).
  7. Let rest for 15 minutes or so, and serve (in tact) on a platter for a lovely effect. Alternatively, watch this 30-second video tutorial for quartering a chicken in under 20 seconds flat

Enjoy this simple and easy-to-prepare supper of roasted chicken with braised endives.

Add braised endives to your repertoire.

These endives are damned good and ridiculously easy to make. They can be garnished with grated parmesan and popped briefly under the broiler if you’d like to add interest, although I’d probably only go this route if I wasn’t using bacon because it could be a bit overwhelming. Enjoy!

Enjoy this simple and easy-to-prepare supper of roasted chicken with braised endives.

Here’s the recipe.

Braised Endives

Print Recipe
Cooking Time: 25 minutes

Ingredients

  • 4-6 endives, imperfect leaves discarded, cut end trimmed, and halved lengthwise
  • 3-4 slices bacon (optional)
  • 2 T. butter or olive oil, if bacon is omitted
  • 1/4 c. sherry
  • 1/3 c. chicken broth
  • 1/4 c. heavy cream
  • sea salt and cracked pepper

Instructions

1

If using, cook the bacon in a large skillet over medium heat until crisp. Set aside and discard fat in excess of a couple of tablespoons. If omitting bacon, add two glugs of olive oil or 2 tablespoons butter to the skillet.

2

Add the endives to the pan cut side down and crank up the heat to medium-high. When the bottoms are well-seared (somewhere between five and eight minutes or so), flip them over and continue to cook until lightly browned.

3

Add the sherry, salt and pepper, and chicken broth. Cover, reduce the heat to medium-low, and braise for at least 15 minutes. If the liquid evaporates, add a bit of water so that nothing burns. After 15 minutes, test for doneness by piercing an endive with a steak knife. If it meets only minimal resistance, the endives are done.

4

Add the cream, adjust the seasonings, crumble the bacon and toss in as a garnish (if using), and serve.

Notes

Braised endives add to the "wow!" factor due to their perceived exoticness. Use this to your advantage! Never mind the fact that they happen to be deliciously bitter, with a slightly creamy mouthfeel.

Enjoy this simple and easy-to-prepare supper of roasted chicken with braised endives.

Let’s talk beverage pairings.

As mentioned, I believe I paired this meal with a DeLoach Pinot Noir that I picked up on sale for around $10. It was fabulous.

The flavor profiles in these dishes – particularly the bitterness and creaminess of the endives – are just begging for a glass of San Pellegrino with a splash of lemon. And sure, you could pair something white with chicken (how novel!), and it would be splendid. But seriously, the chicken could use a slight kick, given its understated elegance, and would do well with a medium-bodied red.

I’m not a master sommelier, nor am I an expert on cocktails, so that’s extent of what I can offer in terms of pairings. Just do yourself a favor and stay clear of Cab – as wonderful as it is, it is simply to intense for this meal.

Don’t forget dessert!

This simple supper can handle a decadent dessert such as this flourless chocolate cake with a dollop of whipped cream. A less rich but equally satisfactory alternative would be biscotti dunked in a lovely dessert wine or an espresso.

two Pinot noirs

Enough already – let’s eat!


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15 Comments

  • Reply
    yogafire
    February 12, 2016 at 7:13 pm

    This is great – I haven’t thought of a cooked endive recipe before and limited its use as appetizers, such filling leaves with chevre 😉

    For roasted chicken, have you tried dry brining before? Just salt the same way but do it overnight and roast the next day. This site explains the mechanics pretty well – it really changed how we eat, but, it takes an extra day to plan enough time to season the meat overnight (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html).

    I found for chicken it really makes the meat juicier while making the skin drier and crispier. Your skin looks nice and crispy already!

    • Reply
      Kristi Smith
      February 12, 2016 at 9:56 pm

      OMG, braised endives are seriously amazing! Sometimes, I’ll toss them with some heavy cream in a baking dish, cover them with foil, and near the end, remove the foil and toss in some shredded Parmigiano-Reggiano. Done.

      Of course, your way sounds fabulous as well. I’ll have to try that combination 😉

      I haven’t tried dry brining before but will have to now! I’m actually going to film a tutorial for how to quarter a bird in like 10 seconds, and I figured I’d roast two…just in case. I’m going to dry brine one of them. Thanks for the tip! If the salt penetrates the meat a bit better, I will be in heaven. The skin is already deliciously crispy, and the meat moist the way I do it, but now I need to test your version 🙂

    • Reply
      yogafire
      February 12, 2016 at 10:20 pm

      Edit: added a pic of the appetizer version with chevre in the middle for fun! 😀 I love this because everyone can now see the obvious differences between your photos and my instant camera phone photos, and appreciate the time you spend making your pics. 🙂

      https://uploads.disquscdn.com/images/da3cb37945f3d6a99c4f1aad898feb5e5f3e2c928a4f6f7447b806f93c63acce.jpg

      • Reply
        Kristi Smith
        February 14, 2016 at 12:06 am

        Those look delicious! I can’t wait to try something similar 🙂 Oh, and I’m just using an iPhone 6+ for the time being (looking forward to upgrading to a DSLR before long). It’s all about the lighting and angle…

  • Reply
    Darryl
    February 13, 2016 at 10:49 am

    Great meal idea! I make roast chicken similar to this quite frequently because it is so quick and simple yet tastes fabulous. Making it in the cast iron skillet (or uncovered dutch oven) is the key to the juciness. Avoid the roasting pan and rack…it makes the chicken dried out and creates a huge mess on the clean up end of dinner (something that definitely needs to be considered in a weeknight meal)

    When I make mine, I will often rub a tablespoon or two of garlic and fresh herb butter or butter with this amazing cajun spice I have with some fresh parsley under the skin It takes a few extra minutes during prep, but I love the results. I have also gravited to rubbing the skin with baking power instrad of salt. Baking powder is out for adhearing to a strict Paleo diet, but it does make the skin really golden brown and crispy.

    Love the idea of the braised endives! I will give them a try. I always find myself stuck in a rut with sides.

    Great photography, especially the wine bottles. I think I recognize where it was taken 😉

    • Reply
      Kristi Smith
      February 14, 2016 at 12:11 am

      Ha! The roasting rack…I have had great results using it, but you are right about the mess. I made two birds this afternoon – one in cast iron and the other in a dutch oven. Both turned out great. I love the simplicity of this recipe. I had planned on trying an overnight dry brine, but didn’t plan well. Next time.

      The rubbed garlic sounds rad. Sometimes, I’ll pierce the skin and rub some crushed garlic and herbs (like thyme or rosemary) mixed with a tiny bit of olive oil into the slits. But I’ve gotten lazy 🙂 Oh, and I have never heard of using baking powder in that manner. How does the skin taste when you do that? I’m trying to imagine it…

      Definitely try the braised endives – they are seriously amazing. A bit bitter and rich…two amazing qualities!

      Thanks! I bet you do 😉

  • Reply
    Darryl
    February 14, 2016 at 7:14 am

    The skin still tastes great when using the baking powder (now this may be in part to the rub that I use under the skin). I thought it may have a “twang” but is doesn’t. I find it has a better, consistent crispiness than it does when I use salt. I don’t like rubbery skin.

    • Reply
      Kristi Smith
      February 14, 2016 at 11:04 pm

      No kidding! I’m going to try it next time I roast a bird…

    • Reply
      Kristi Smith
      February 15, 2016 at 10:39 pm

      I was about to write that I tried the baking soda rub and that it really left an odd (and unpleasant) flavor. And then, I noticed that you wrote baking powder, not soda! Lol, I guess that means I need to try it again 😉

      • Reply
        Darryl
        February 17, 2016 at 8:11 am

        Ugh. I bet the baking soda did taste weird! Definitely baking powder, NOT baking soda.

  • Reply
    Scott Craft
    February 14, 2016 at 9:28 pm

    What are endives? Forgive my ignorance please!

    • Reply
      Kristi Smith
      February 14, 2016 at 11:09 pm

      They are little torpedo looking things that are either sold in the specialty/organic foods area or near the lettuces. They are quite bitter, but this bitterness gets mellowed out by cooking. You can eat them raw (like yogafire), or braised, seared, etc. They are white with either a touch of yellow or burgundy around the edges. You should try them!

      • Reply
        Scott Craft
        February 16, 2016 at 7:39 pm

        So they are a leafy vegetable? I don’t know if they will be available around here.

        • Reply
          Kristi Smith
          February 16, 2016 at 10:42 pm

          Sort of. There is a picture of them in my post (on the marble slab with the bacon). You’d be surprised at where they are sometimes found, but who knows…

        • Reply
          yogafire
          February 17, 2016 at 1:11 pm

          True, they really are exotic! I never had them until I moved to California. I personally think their bitterness is more pleasant and refreshing than brussels sprouts.

          I think a specialty store like Whole Foods would have them. The main grocery chain may not have them.

          They can be pulled apart into individual leaves (like a small condensed head of lettuce), so I think they should be around the leafy vegetables area. See the first two pics for the Belgian endives (there’s a red version in the second pic!).
          http://localfoods.about.com/od/chicories/tp/typeschicories.htm

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