recipe: Chicken & Endive Stir-Fry - bitter greens, coriander create marvelous flavor profile
Peggy Lampman | Contributor
I forget about cooking with curly endive, but I shouldn't. The bitter flavor is marvelous served raw paired with other greens in a salad; it's a wonderful green to cook with, as well. If you find it too bitter raw, you won't have that issue when it's sauteed.
Pasta or rice is the perfect foil to enjoy the lovely sauce.
Yield: 4 servings
Time: 40 minutes
1/2 cup chicken stock
1 heaping teaspoon corn starch
4 medium-size boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Extra virgin olive oil, as needed
1 pound curly endive (curly chicory), washed, dried, and chopped into 2-inch pieces (about 18 cups, loosely packed)
1 tablespoon finely chopped garlic
1 teaspoon coriander seed, crushed
1 cup orange juice, preferably freshly squeezed
2 tablespoons good-quality white-wine vinegar
1 tablespoon unsalted butter
1/3 cup coarsely chopped toasted walnuts
1.Whisk together chicken stock and corn starch; reserve. Season chicken with kosher salt and freshly ground pepper. Heat 2 tablespoons oil in your largest sauté pan over medium-high heat. Add the endive and cook, in batches if necessary, stirring frequently, until deep green but still crisp-tender, about 90 seconds. Transfer to a large bowl.
2. Heat an additional 2 tablespoons oil in the same pan and add the chicken. Cook, in batches if necessary, until both sides are golden brown and just cooked through, 3 to 5 minutes; transfer to the bowl of endive.
3. Reduce heat to medium, heat another tablespoon oil in pan; add garlic and crushed coriander. Cook until fragrant, about 30 seconds. Add stock mixture, orange juice, and vinegar, stirring. Simmer vigorously until the sauce has reduced and thickened, about 4 minutes. Add butter, stirring until blended. Stir in the chicken and endive along with any juices, and serve sprinkled with walnuts.