Chicken breasts stuffed with onion confit and braised endives
We recommend this recipe to make chicken breasts stuffed with onion confit and braised endives. A great dish for the whole family.
1. Peel and chop the onions. Heat 2 tablespoons of olive oil in a skillet. Fry the onions with 1 tablespoon of brown sugar.
2. Cook over low heat for 30 minutes, stirring regularly. Wash the endives and cut them in two lengthwise.
3. Open the chicken breasts and fill with onion confit. Tie with kitchen string.
4. Heat butter and oil in a pot and brown the chicken breasts for 5 minutes on each side.
5. Add the endives, season with salt and pepper. Pour 20 cl of water with the poultry stock cube and cook over low hear for 30 minutes. Serve.
Our cooking tip: To avoid the bitter parts of the endives, remove the core and inner leaves.
Photo credit : Sucré Salé
