Organic chicken thighs with pan-fried chicory and burrata
Simple, seasonal, and incredibly tasty - seared chicory and golden organic chicken thighs finished with creamy burrata.
What you need
How Maurice does it
- 1
Slice the chicory in half lengthwise and cut off the stem.
- 2
Heat butter and olive oil in a frying pan over medium-high heat. Place the chicory halves cut-side down and sear for about 5 minutes until browned, then turn and cook for 2 minutes more. Remove from the pan and set aside.
- 3
Season the chopped chicken thighs with fresh thyme, pepper, salt, and a splash of lemon juice.
- 4
Add the chicken to the same pan and cook until golden brown and fully cooked through.
- 5
Meanwhile, slice the seared chicory into smaller pieces.
- 6
Return the sliced chicory to the pan with the chicken, add the sliced green chili, and toss everything together. Let it simmer briefly to combine. Remove the thyme sprigs.
- 7
Serve the chicken and chicory on a plate and top with a whole burrata. Cut into the burrata to let the creamy center flow over the dish.
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