Cooking Index - Cooking Recipes & IdeasLemon And Sage Roasted Chicken With Caramelized Endive Recipe - Cooking Index

Lemon And Sage Roasted Chicken With Caramelized Endive

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6   Chicken breasts - with the
  First wing joint attached
1   Lemon
12   Sage leaves
6 oz 170gButter
  Salt - to taste
  Freshly-ground black pepper - to taste
  Caramelized Endive
6 oz 170gButter
2   Garlic cloves - minced
2   Shallots - sliced
6   Endive heads - sliced thinly
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees.

Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage.

Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin-side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.

Caramelized Endive: In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

This recipe yields 6 servings.

MELTING POT with Michael Symon - (Show # MP-1B13) - from the TV FOOD NETWORK


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