👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Season chicken thighs with 1 1/2 teaspoons salt and pepper. Set aside.

   💡 Tip: Seasoning the chicken generously ensures a flavorful result.
2. 2

   Cook bacon in a large skillet or braiser over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet.

   💡 Tip: Crisping the bacon first renders its fat and provides a delightful crunch.
3. 3

   Place chicken thighs, skin-side down, in the skillet. Cook over medium-high heat until skin is deeply browned, about 8-10 minutes. Transfer chicken to a plate, skin-side up. Reserve 2 tablespoons of drippings in the skillet; discard the rest.

   💡 Tip: Achieving a golden-brown skin on the chicken adds significant flavor and texture.
4. 4

   Add endive halves, cut sides down, to the skillet. Cook until browned, about 3 minutes. Flip endive cut-side up.

   💡 Tip: Browning the endive mellows its bitterness and brings out its natural sweetness.
5. 5

   Add chicken stock, cooked bacon, and 1/2 cup white wine to the skillet. Nestle chicken thighs, skin-side up, into the skillet. Bring to a boil.

   💡 Tip: Ensuring the liquid comes to a boil before transferring to the oven helps with even cooking.
6. 6

   Transfer skillet to the preheated oven. Roast until endive is tender and chicken reaches an internal temperature of 170°F (77°C), about 15 minutes.

   💡 Tip: Using a meat thermometer is the most accurate way to ensure chicken is cooked through.
7. 7

   Remove chicken and endive to a platter, reserving sauce in the skillet. Bring sauce to a simmer over medium-high heat and reduce slightly, about 4 minutes. Remove from heat and stir in butter, Dijon mustard, and fresh herbs. Spoon sauce over chicken and endive. Sprinkle with remaining salt to taste.

   💡 Tip: Finishing the sauce with butter, mustard, and herbs adds richness and brightness.