Print Glazed chicory with orange
This recipe for chicory cooked with orange juice and a little sugar is a perfect foil to the gaminess of duck or pheasant. It also goes well with grilled fish or scallops. It's healthy and easy to prepare.
Ingredients
- 1 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 4 heads of chicory, thinly sliced
- 50g caster sugar
- 200ml white wine
- Grated zest & juice of 2 oranges
- A sprig of thyme
- Salt & pepper
Method
- Melt the butter in a large pan, add the onion and garlic and cook over a medium heat for a few minutes, until softened but not coloured.
- Add the chicory, sugar, wine, orange juice and zest and thyme and bring to the boil.
- Lower the heat and simmer for about 10 minutes, until the liquid has caramelised slightly and reduced enough to coat the chicory in a light glaze. Season well and serve.
