Braised Chicons (Belgian Endive)

A traditional preparation that softens the natural bitterness of chicons through gentle braising, allowing light caramelization and a balanced sweet–savory profile. Suitable as a side dish for poultry, pork, or fish.

Serves 2

Equipment

• Medium sauté pan or shallow skillet with lid

• Chef’s knife

• Cutting board

• Tongs or spatula

• Measuring spoons

Ingredients

• 4 chicons (Belgian endives), medium size

• 20 g unsalted butter (approximately 1½ tablespoons)

• 1 teaspoon granulated sugar

• 60 ml water or light vegetable stock (¼ cup)

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional: a squeeze of lemon juice or a few drops of white wine vinegar

Preparation Time

• Preparation: 5 minutes

• Cooking: 20–25 minutes

• Total time: 25–30 minutes

Preparation

1. Trim the base of each chicon slightly, removing any damaged outer leaves.

2. Cut each chicon lengthwise in half, keeping the core intact to hold the leaves together.

3. Season lightly with salt and pepper.

Cooking Method

1. Heat the sauté pan over medium heat and add the butter. Allow it to melt and foam gently without browning.

2. Place the chicons cut-side down in a single layer. Sprinkle evenly with the sugar.

3. Cook uncovered for 4–5 minutes, until the cut sides begin to caramelize lightly.

4. Turn the chicons over carefully. Add the water or stock to the pan.

5. Cover with a lid, reduce heat to low, and braise gently for 15–18 minutes, turning once halfway through, until the chicons are tender and glossy.

6. Remove the lid for the final 2–3 minutes to allow excess liquid to reduce and glaze the chicons.

7. Taste and adjust seasoning. Add a small squeeze of lemon juice or vinegar if desired to balance sweetness.

Serving

Serve warm as a side dish. The chicons should be tender, lightly caramelized, and coated in a delicate buttery glaze.

Nutritional Information (Approximate, Per Serving)

• Energy: ~120 kcal

• Fat: 9 g

  • Saturated fat: 5 g

• Carbohydrates: 9 g

  • Sugars: 5 g

• Protein: 2 g

• Fiber: 4 g

• Sodium: ~120 mg (varies with seasoning)

Chef’s Notes

• Cooking slowly is essential to reduce bitterness without breaking down texture.

• For a richer version, substitute half the water with light chicken stock.

• This recipe forms the base for chicons au gratin if finished with ham and béchamel.