1 roasting chicken (3 to 3 1/2 lbs),cut into serving pieces, rinsed and patted dry, all visible fat removed
salt and freshly ground pepper to taste
2 tb. all-purpose flour
1 tb. unsalted butter, plus additional if needed
1 tb. vegetable oil
4-5 Belgian endives, cored and halved
4 tsp. sugar
juice of 1/2 lemon
pinch of freshly ground
nutmeg 1 1/2 tb finely minced shallots
1/4 cup Duvel, Witkap Singel, Scaldis or Moinette
1/2 cup creme fraiche or heavy (whipping) cream
3 tb minced fresh parsley,for garnish
1. Season the chicken with salt and pepper. Coat with flour and shake off any excess.
2. Heat the butter and oil in a large heavy Dutch oven and brown the chicken pieces on all sides. Watch your pot carefully and take care not to burn the butter or the sauce will be bitter. Transfer the chicken pieces to a platter and set aside.
3. Sprinkle the endives with the sugar, add half the lemon juice, and season with salt, pepper, and nutmeg. Saute the endives in the chicken drippings over fairly high heat so that the endives are quickly browned and caramelized on both sides, 5 to 7 minutes. You have to add a little extra butter to the drippings.
4. Add the shallots and cook for one minute. Add the beer and arrange the chicken pieces over the vegetables. Cover and simmer over low heat for 15 minutes.
5. Add the creme fraiche and bring to a quick boil. Reduce the heat, cover the pot, and simmer until the chicken is cooked through, 15 to 20 minutes. The cooking time will depend on the size of your chicken pieces. The meat should be tender.
6. Check the seasoning and add the remaining lemon juice. Remove the chicken and endives to a warmed platter.
7. Skim off as much fat as possible from the sauce and boil over high heat until reduced by about one third, about 2 minutes. Pour some of the sauce over the chicken and sprinkle generously with freshly chopped parsley. Serve the remaining sauce on the side.