It is officially winter, and I have comfort food on the brain. I cannot for the life of me figure out how I found this recipe, but it was probably from some one-pot meal round-up which I always love because who wants to clean more than one pot?
Other things that I liked about this: I had never used endive in a soup before, I am slightly obsessed with fennel, and I love anything with white wine and cream, so this was a no brainer.
This actually isn't a soup, but because I used boneless/skinless chicken thighs, I probably should have used more or reduced the liquid a bit more. We ate it just as is with some bread, but it would be great over mashed potatoes, pasta, or rice to soak up the yummy juices. If I make this again, I would add some mushrooms and saute some of the veggies a bit, maybe caramelize the fennel. The endive was great, it held a bit of crunch and surprised me!
In any case, this was super tasty and really hit the spot, as far as winter comfort goes. Here is the recipe as I made it.
Quick-Braised Chicken with Fennel and Endive
2 pounds skinless/boneless chicken thighs
2 Tbls butter
1 Tbls canola oil
2 medium fennel bulbs
4 heads belgian endive
1 large shallot
4 small carrots (optional)
1/2 cup white wine
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup Italian parsley
salt & pepper to taste