Chicory braised in tea (recipe from Quebec chef Christophe Alary)
For 4 people
Preparation time : 15 minutes
Cooking time : 20 minutes
Ingredients
- 4 pieces of chicory
- 15 g of butter
- 150 ml of chicken stock
- 5 ml of lemon juice
- 15 of Bouquet of Flowers tea (or 3 Bouquet of Flowers tea bags)
- 15 g of honey
- piece of muslin or gauze
Method
Remove the heart of the chicory and cut into two, lengthways.
Fry the chicory in butter in a large pan or a deep sauté pan. Once it's coloured, add the chicken stock, the lemon juice, the tea tied in the gauze and the honey. Cover with a lid and cook on a low heat for 20 minutes.
