Photograph by David Malosh Food Styling by Maggie Ruggiero 
Prop Styling by Amy Wilson


    

Roast Chicken with Caramelized Endives

Mains from Issue 12 - Winter 2018 – The Senses

Long popular in Europe, the endive only made its way into the American palate in the ‘80s. A 1987 Chicago Tribune article said that among food fanciers it had almost reached the status of sun-dried tomatoes. (“It’s not going to replace iceberg lettuce by any means,” food distributor Walter Martin is quoted as having said.) We braised ours until it took on a melty consistency, then paired it with a chicken roasted with vermouth and lemon—all of it cooked to coax some sweetness out of the bitterness.

serves 4




  • 1 3 ½ to 4 lb whole chicken
  • 3 sprigs sage
  • 1 lemon half, cut into several pieces
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp unsalted butter
  • 1 large shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 6 medium endives, sliced lengthwise into ¼-inch slices
  • ½ cup dry vermouth

  • 1

    Preheat oven to 450°F. Set chicken in a medium roasting pan or ovenproof casserole and season inside and out with salt and pepper. Stuff sage and lemon into cavity and truss the legs together. Rub skin with oil and roast 45 minutes.

  • 2

    While chicken roasts, melt butter in a medium skillet over medium heat. Add shallot and garlic. Cook until softened and translucent, about 2 minutes. Stir in endives, season, then cook, stirring once or twice, until endives are deep golden and caramelized, 15-20 minutes. Set aside.

  • 3

    After chicken has been roasting 45 minutes, carefully pour off fat leaving just a Tbsp or two. Arrange endives around the chicken, pour vermouth over the top of it all and roast about 10 minutes longer or until chicken juices run clear when the skin is pierced with knife. Let chicken rest briefly. Serve alongside endives and pan juices.