1. Cut chicken into serving pieces. 2. Salt and pepper pieces, and dust with flour. 3. Melt butter in a large heavy pot and brown the chicken on all sides. 4. Cover the pot and allow the chicken to cook for 45 minutes on a slow fire. 5. Cut the endive fine and place around the chicken. 6. Removing the inner core of the endive will reduce some of the bitterness. 7. Allow to cook for an additional 15 minutes. 8. Check the chicken for doneness (juices should run clear). 9. Add the cream and bring again to a simmer, briefly. 10. Add the lemon juice just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
