Honeyed Chicken with Braised Chicory Recipe

(84 ratings)

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Preparation Time15 mins plus marinating
Cooking Time30 mins
Total Time45 mins plus marinating
Nutrition Per PortionRDA
Calories631 Kcal32%
Fat37 g53%
Saturated Fat16 g80%

We've combined a sweet honey mustard marinade with refreshingly bitter chicory for a chicken dish with a difference. This is perfect served with mashed potatoes and some extra steamed veg for an impressive but easy dinner party main.



  • 4 chicken supremes (boned breast with wing tip on), skin on
  • 2tbsp wholegrain mustard
  • 4tbsp olive oil
  • 4tbsp clear honey
  • flat-leaf parsley, chopped, to serve

for the chicory:

  • 4 heads chicory
  • 100g (4oz) butter
  • juice 1 lemon
  • 2tbsp sugar

for the garlic crumbs:

  • 50g (2oz) coarse breadcrumbs
  • 2 garlic cloves, crushed
  • olive oil, to drizzle


  1. Slash the supremes at intervals, 3 to 4 times without cutting through the chicken completely. Mix together the mustard, oil and honey. Season well. Coat the chicken in the marinade and leave for 30 minutes – or covered in the fridge overnight.
  2. Meanwhile, cut the chicory in half lengthways. Melt the butter in a pan, and add the chicory. Squeeze the lemon juice over and sprinkle on the sugar. Bring to the boil, then cover and leave on a low simmer for 20 minutes or until softened.
  3. For the crumbs toss the breadcrumbs and garlic in olive oil and toast in the oven for 5 minutes.
  4. To serve, slice the chicken on the diagonal into 3. Place a piece of chicory between the slices. Ladle any cooking juices over and scatter with the crumbs and parsley.
Top Tip for making Honeyed Chicken with Braised Chicory

Try serving mashed potatoes with crème fraîche, chopped chives and lots of black pepper as a side.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.