Chicoree et Volaille a la Bruxelloise – (Stuffed Chicory)

 

 

 

Ingredients

4 chicory heads

salt
2 tb lemon juice
6 tb butter
1 chicken breast, boned, diced
2 tb flour
1/2 c chicken stock or broth
1/2 c half and half
1 pn nutmeg – grated
pepper, white
4 sl ham – cooked
1 egg yolk
1/4 c cheese, Gouda – grated (1oz)

Directions

Preheat oven to 350°F. Butter small covered baking dish. Remove and discard core from chicory heads. Place in baking dish. Sprinkle with a little salt, lemon juice and 2 tb butter. Cover and bake 1 hour.
Melt 2 tb butter in large skillet – add chicken and saute 10 minutes.
Melt remaining 2 tb butter in small saucepan – add flour, Stir 1-2 minutes. Stir in stock, simmer 5 minutes. Stir in half and half, nutmeg, pinch of salt and white pepper. Stir in sauteed chicken and juices.
Cut baked chicory heads in half lengthwise. Spoon 1/3 of the sauce on 4 halves – top with remain halves. Wrap bacon slice around each filled chicory head – place in baking dish.
Stir egg yolk and cheese into remaining sauce – spoon over filled heads. Bake until lightly browned. Serve hot.