Sage Stuffed Chicken Wrapped in Pancetta, with Beetroot Puree and Roasted Witlof

November 14, 2011
0 Ratings
  • Serves 2
Author Notes

Read the full blog post at Spork Me —sporkme

What You'll Need
  • 3 witlof or endives
  • 4 medium whole beetroots
  • 4 tablespoons butter
  • 1/4 cup red wine
  • 1/4 cup chopped sage
  • 4 slices of pancetta
  • Olive oil, salt and pepper
  1. Preheat oven to 200C / 375F. Put the beetroot in a pan, rub in 2 tbsp of butter, salt and pepper, with the red wine. Roast for 40 minutes, turning occasionally. When soft, puree the whole thing and season to taste.
  2. Rub inside of chicken with sage, salt and pepper. Put a sliver of butter in each piece (like, less than a teaspoon) and roll up. Wrap with pancetta and tuck the ends under so it stays put. In a pan that’s ok on on the stove and in the oven, heat up remaining butter and brown chicken. Put the whole hot pan in the oven and bake for 20-25 minutes.
  3. Put the endives center up on a cookie sheet and drizzle with a little oil, salt and pepper. Roast under the grill until the leaves start to burn, about 20 minutes.

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1 Review

lorigoldsby November 16, 2011
Beautiful picture!