Braised Chicory with Orange and Juniper


Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

Since we started getting radicchio and its siblings so readily in this country, the less showy but immensely satisfying chicory seems to have become increasingly overlooked. This very simple dish works well with any roast or grilled meat.


  • 75 g butter
  • Splash of olive oil
  • 4 heads of chicory, split lengthways
  • Zest and juice of 2 oranges
  • 10 juniper berries, crushed
  • Sprig of thyme
  • Salt and freshly ground black pepper


Preheat the oven to 130°C/gas 1.

In a gratin or deep roasting pan, heat 50g of the butter and the olive oil, and colour the chicory all over in this until nicely golden brown. Add 100 ml. water and all the remaining ingredients except the butter and bring to the boil. Bake in the preheated oven for about 35–40 minutes, or until the chicory is soft.

When cooked, take the chicory out of the liquid using a slotted spoon and set aside. Boil the stock until syrupy, enrich with the remaining butter, add the chicory back and serve.