6-8 chicken pieces
Knob of butter
Salt and pepper
6 smoked streaky rashers, diced
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 bay leaves
Bunch of thyme
500ml vegetable or chicken stock
3 heads chicory (Belgian endive)
150ml crème fraiche

Fry the chicken in the butter in a heavy-based saucepan with a lid, in batches if necessary, until you have them well browned and nicely seasoned.

Remove the chicken and set it aside while you fry the bacon and onion until it is starting to caramelise. Add the garlic and herbs, mix really well then put the chicken back in. Add the stock and put a lid on it. Cook on a very gentle heat for about an hour.

When you’re ready to serve, chop the chicory and add it to the pan, along with the crème fraiche. Mix well, and after a few minutes check the seasoning and serve. This is great with some mashed spuds or these cheesy parsnips.