Baked chicory with chicken and sage mustard sauce
Yes finally! here is another budget dish! You were starting to lose your patience I am sure… 😉 I had made the resolution in the beginning to shoot each and every single dish we ate, but ofcourse that was not entirely realistic. For starters; I am assuming most people now how to make a dish like ‘hutspot’ and I didn’t really feel like sharing a recipe like that here. Plus, ofcourse, we had valentine’s day in between and I could not let that pass by without giving it some attention.
This dish deserves a spot though as it is delicious! and it even falls within our budget but that is mainly due to the fact that the chicken was on discount for 4 euro for 700 grams. But it’s a winner for sure. After having made chicory with ham and cheese from the oven it started to be a little boring and ofcourse there is much more you can do with chicory. So here is one of those dishes. The mustard sauce really gives it something special.
Total cost of this dish for two people was €2,92. Ooo and I just realized I forgot to add the potatoes in…. 🙁 Well that will make it above budget by a few cents… If you change the wine for stock it will be cheaper.. 😉
Baked chicory with chicken and mustard sage sauce
- 3 parts chicory € 0 50
- 1 tbsp olive oil € 0.10
- 3 tbsp of dry white wine stock or water € 0,30
- 500 gr chicken filet € 3.00
- 25 gr butter€ 0 12
- 1 onion finely chopped € 0,10
- 1 clove of garlic € 0 05
For the sauce
- 25 gr butter € 0 12
- 1 tbsp of flour € 0 05
- 300 ml mik € 0 27
- 150 ml creme fraiche € 0 33
- 4-6 sage leaves € 0 30
- 4-5 tsp mustard € 0 10
- 50 gr grated cheese € 0 50
- Preheat the oven to 180 C. Remove the outer ends of the chicory and remove any ugly looking leaves. Than cut the chicory lengthwise in four pieces. Pour the oliveoil into an ovendish and put the chicory in, single layer, cut side up.
- Pour the wine or stock in and cover with aluminium foil. Put in the oven for ten minutes while you prepare the rest of the ingredients.
- Cut the chicken into 1 cm thick strips. Add salt and pepper and melt the butter in a large frying pan until hot. Ad the chicken and bake until golden brown. Add the onion and garlic and bake this for another minute.
- Remove the ovendish from the oven and add the chicken mixture to the chicory. Put the foil back and set to the side while you're preparing the sauce.
- Melt the butter for the sauce in the frying pan (no need to wash first) and stir in the flour. Add the milk bit by bit and keep stirring until the mixture thickens a bit
- Remove from the fire and add the creme fraiche, the sage and the mustard. Stir and taste if you need to ad any more seasoning or mustard.
- Pour the sauce over the chicory and chicken and cover with grated cheese. Put this in the oven - without the foil this time - for about 25-30 minutes until the sauce bubbles and the cheese is golden
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.