Braised Chicken Thighs with Endive

Braised Chicken with Endive — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Active Time:

35 mins

Marinate Time:

1 hr

Total Time:

1 hr 5 mins

Servings:

This hearty chicken dish features wine-braised juicy chicken thighs, crisp bacon, and Belgian endive. Dry white wine plays double duty, keeping the chicken moist while also adding a balancing acidity to the salty flavors from the bacon. If you’re unfamiliar with endive, this dish is a great introduction to the leafy vegetable. It can also transform any naysayer into an endive emissary. The vegetable is often misunderstood because of its naturally bitter flavor, but giving the endive a quick sear before braising helps mellow the bitterness and draw out sweeter, more nutty notes. Do yourself a favor and sop up all those schmaltzy pan drippings with some good crusty bread, or spoon them over buttered noodles. You can also save them to level up any sauce.

Frequently Asked Questions

What is endive?

Endives are in the chicory family. There are three main types of endive: curly endive (frisée), escarole, and Belgian endive. When eaten raw, endive tends to be bitter. You can salt the leaves to take out some of the bitterness. For this recipe, the endive heads are cut in half and seared, which softens and tames the flavor.
What's the best dry white wine for cooking?

Since so much of the flavor of this sauce is from the wine, we recommend picking a white wine you'd be equally happy to sip. Look for dry Italian whites, like Pinot Grigio and Soave, or a Chilean Chardonnay.

Notes from the Food & Wine Test Kitchen

When browning the chicken, our testers recommend giving the skillet a turn over the burner every once in a while. This will help give the skin even more color.

Make ahead

Leftovers can be stored in an airtight container in the refrigerator for up to four days. We recommend reheating them in the oven to re-crisp the chicken skin.

Suggested pairing

Our wine editor suggests a balanced Napa Valley Sauvignon Blanc, such as Groth.

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Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs, fat trimmed (about 6 thighs)
2 teaspoons kosher salt, divided, plus more to taste
1 cup dry white wine
1/2 teaspoon black pepper
3 thick-cut bacon slices, cut crosswise into 1/4-inch pieces
4 Belgian endive heads, trimmed and halved lengthwise
1/2 cup unsalted chicken stock
2 tablespoons unsalted butter, chilled and cut into pieces
1 teaspoon Dijon mustard
2 tablespoons finely chopped mixed tender fresh herbs (such as chives, parsley, and tarragon)
Crusty bread, for serving

Directions

Sprinkle chicken evenly with 1 1/2 teaspoons salt; place in a large bowl. Add wine, and turn chicken to coat. Cover with plastic wrap, and marinate in refrigerator at least 1 hour and up to 24 hours.
Preheat oven to 400°F. Remove chicken from bowl; reserve 1/2 cup wine. Pat chicken dry with paper towels, and sprinkle evenly with pepper and remaining 1/2 teaspoon salt; set aside.
Cook bacon in a large nonreactive skillet or braiser over medium, stirring often, until crisp and fat has rendered, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reserve rendered fat in skillet. Place chicken thighs, skin side down, in skillet. Cook over medium-high, undisturbed, until skin is deeply browned, 8 to 10 minutes. Transfer chicken, skin side up, to a large plate; set aside. Reserve 2 tablespoons drippings in skillet; discard remaining drippings.
Return skillet to heat over medium-high. Add endive halves, cut sides down. Cook, undisturbed, until browned, about 3 minutes. Flip endive cut sides up, and add stock, cooked bacon, and reserved 1/2 cup wine. Nestle chicken, skin side up, in skillet. Bring to a boil over high.
Transfer skillet to preheated oven. Roast until endive is tender and a meat thermometer inserted in thickest portion of chicken registers at least 170°F, about 15 minutes. Transfer chicken and endive to a large platter, reserving sauce in skillet.
Bring sauce in skillet to a simmer over medium-high. Simmer, undisturbed, until slightly reduced, about 4 minutes. Remove from heat, and stir in butter, mustard, and herbs. Spoon sauce over chicken, and sprinkle with salt to taste. Serve with crusty bread.