Posted in Recipes

Chicken with a cranberry, port & orange sauce, served with sugared braised Belgian endives

A delightful chicken & fresh cranberry sauce dinner!
This is an easy home-made cranberry sauce. It is delicious, served with chicken fillets & baked potato wedges. I served braised brown sugared Belgian endive with it. This side dish is widely eaten in Belgian families.
Recipe: For 2 persons, with a bit of seconds
Ingredients:
** For the cranberry sauce:
1 packet Ocean Spray cranberries, well rinsed, cleaned & stalks removed
1 orange, skin not treatened, the juice & the zest, finely grated
1 large cinnamon stick
5 tablespoons of red lovely gluten-free port
75 gr white or brown sugar
** For the Braised Belgian endive:
About 2 large Belgian endive ( witlof ) per person, so 4 Belgian endive in total
2 to 6 tablespoons of light or dark brown sugar, according to your taste
**Baked potato wedges, to serve, ( kept warm )
** 2 chicken fillets, no skin, cleaned & cut up into smaller pieces, baked in a pan & seasoned with black pepper & sea salt. ( kept warm )
soy baking margarine
Method:
1. Clean the endive. Cut off the rough ends & wash them thoroughly. Boil them for about 10 to 15 minutes until you can prick a fork through them. Drain well. Let them get completely cold & keep aside. You can do this a few hours before dinner & keep them in the fridge.
2. Now, make your sauce. Take a medium large cooking pot & add the cranberries, the orange zest, the juice, the cinnamon stick & the port. Mix well & bring to the boil on medium high heat. Cook for about 5 to 10 minutes until the cranberries pop & begin to burst. Let the sauce thicken a bit, but not that every berry has popped! Taste! When the sauce has thickened enough, take off the heat & add the sugar. I added all the sugar but the sauce will still be a bit sour & not too sweet. Place on the fire to let the sugar melt & stir well. Turn the heat off. Remove the cinnamon stick. Keep warm.
3. In the meantime, take a large cooking pot & add baking margarine. Let it melt on a medium heat. When melted & sizzled, add the cooked well-drained endive & place them into the cooking pot. Top with 2 to 6 tablespoons of brown sugar & scatter it over the top of the Belgian endive & place a fitting lid on. Braise for about 5 to 10 minutes per side & then turn them over. Your endive will lay in a kind of sugar syrup,…. mmmmmm,….
4. Serve with chicken, top with the sauce, serve with the baked potato wedges & the braised Belgian endive.
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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

77 thoughts on “Chicken with a cranberry, port & orange sauce, served with sugared braised Belgian endives

  1. Sophie, this is an absolutely stunning meal. It looks soooo good!I got your Christmas card today ( I was in Mexico for a few days) and it is beautiful! Thank you so much for you kind words, and I hope you have had a great holiday season, with plenty of good food and fun in the new year. It sure has been a great year, getting to know you!

  2. You always manage to hit just the right notes. This chicken feast looks like a perfect way to continue the holiday celebration in a tasty style

  3. Your dinner is beautiful, Sophie. Chicken and cranberry sauce is a favorite of mine. I've seen endive in the market but have never prepared it. I must try it soon.

  4. I love everythign about this recipes, from the delicious cranberry sauce to the Belgian endives. Caramelized veggies are the way to go!

  5. HOpe you had a wonderful Christmas. Great looking dish, I love carmalized veggies. The cranberry sauce adds a beautiful colour to the plate. Awesome job :)*kisses* HH

  6. Sophie, it's always good to hear from you! Your food looks festive and delicious. I've just been saving some of your holiday recipes to try for New Year's Eve.Have a wonderful 2010!

  7. How pretty – grand for New Year's weekend. I love the flavors in the cranberry sauce. I also adore endive and never think to cook it. Beautiful meal! Happy 2010, Sophie!

  8. I've never cooked endive before but after seeing this post, I would like to try. Do you think this would be good without the sugar? Do you have any other braising methods for endive? Beautiful dinner you created, Sophie.

  9. Sophie, love the braised endive. Very nice. The cranberry sauce looks perfect. Cranberries are always a great side dish with with chicken or other fowl. Happy New Year!

  10. I'm crazy about this combination, Sophy! Love the port wine cranberries.Have never braised endive..I do like baby bok choy braised like this though.Nice to have you back and I hope you had a lovely holiday season.I wish you a very happy new year!(I looked back on my blog recently and discovered you were my very first comment! That means to much to me; thank you !)

  11. Brown butter and endives! I never have had that combo before. But this might be one way for me to get my hubby to eat endives since he always complains they are too bitter.

  12. ive never heard of this method!! i should give a try!! my husband got a very good Belgium friend!! but he never mention abt this!hehe!! m loving the cranberry sause! 🙂

  13. What a great idea to make your own cranberry sauce! I normally use the bottled variety and that is already good enough for me – making it myself would really bring cranberries to a new level!

  14. This is my first time here and all I can say is WOW! Everything catches my eye and sounds and looks so good! Right now, with single digit temps here, all your soups have huge appeal. Thank you for stopping by my blog and leaving such a nice comment. It's welcomed and appreciated when an excellent cook such as yourself leaves a word of encouragement and support.Wishing you the best of 2010.

  15. such lovely colors, flavors, and textures! i can't help it–that cranberry sauce appeals to me more than anything. :)really wonderful meal, sophie!

  16. beautiful n delicious looking dish Sophie!wishing you a very happy new year ..may it bring more joy to u n ur loved ones!xxxzurin

  17. I would have never thouhgt of cooking endives, what an interesting idea.The cranberry sauce looks great!Happy New Year!

  18. We use to eat cooked endives all the time when I was growing up in France. Your meal looks beautiful as always. Warmest Wishes for a Happy New Year!

  19. Everything looks delicious. I love cranberries…especially with potatoes. May you have a wonderful. healthy, happy 2010!

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