Split the chicory down the centre, giving you twelve pieces, three per portion. Pre-heat a frying-pan and add the butter. Fry the chicory in the butter for about 3–4 minutes until they have coloured on all sides.
In a separate pan, warm the olive oil, add the sliced shallots, herbs and peppercorns and cook for a few minutes. Add the white wine and boil to reduce until almost dry. Add the stock and boil to reduce by one-third. Sit the chicory in the stock, bring to the simmer and cook for 15–20 minutes until the chicory is tender.
Remove the chicory from the cooking liquor and keep it warm. Taste the liquor; it may well need reducing
© 1994 Gary Rhodes. All rights reserved.