Chicken+cranberry, Port & Orange Sauce+sugared Braised Endives


** 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 port
75 gr white or brown sugar
** For the Braised Belgian endives:
About 2 large Belgian endives ( witlof ) per person, so 4 Belgian endives 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 )
baking margarine or butter


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