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French Cuisine: Oven-braised Chicory Recipe (Endives Braisées au Four)


Chicory is often used raw in salads, yet it is delicious cooked, too. Slow-braising accentuates its unique flavour, giving it a rich, slightly bitter-sweet taste —perfect with pork and veal.

PREP TIME: 15 min
COOK TIME: 40 min
READY TIME: 55 min

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  • 55 g/2 oz/4 tbsp butter, softened
  • 6 large or 12 small chicory
  • 15 ml/1 tbsp sugar
  • 15-30 ml/1—2 tbsp fresh lemon juice
  • 60 ml/4 tbsp chicken stock or water


1Preheat the oven to 170°C/325°F/ Gas 3. Spread half the butter over the base of a shallow baking dish just large enough to hold the chicory in a single layer.

2Discard any wilted or bruised outer leaves from the chicory and, using a stainless steel knife, trim the root end. For particularly large chicory, core out the bitter centre stem of the root. Wipe with kitchen paper (do not wash them).


3 Place the chicory in the dish. Spread over the remaining butter, sprinkle with sugar and a little lemon juice and pour over the stock or water. Cover with foil and bake for 30—45 minutes until ténder.

Oven-braised-chicory-Endives-Braisees-au-Four-steps 3
Oven-braised-chicory-Endives-Braisees-au-Four-steps 3

4 Serve immediately on if you like, arrange the chicory in a warmed serving dish and reduce the juices over a high heat, pour the juices over the chicory and serve.


To make Chicory au Gratin, prepare as above. Preheat the grill. Stir 40 g/11/2 oz grated Gruyère or Emmenthal cheese into 60 ml/4 tbsp crème fraîche or double cream. Spoon over the top and grill until golden and bubbly.