Belgian Ale Chicken with Endives

Belgian chicken

Belgian Chicken with Endives

Recipe courtesy of Chef Tonia Wilson-Vuksanovic.

The classic and best companions for this dish are boiled new potatoes, green salad and a crusty baguette.


  • 4 chicken breasts (skin-on, bone-in)
  • 1 tbsp (15 mL) vegetable oil
  • 1 tbsp (15 mL) butter
  • 2 cloves garlic, finely chopped
  • 1 tbsp (15 mL) fresh thyme, finely chopped
  • 1 tsp (5 mL) sugar
  • 6 Belgian endives, halved lengthwise
  • 1 cup (250 mL) Belgian ale (preferably Affligem)
  • 1 tbsp (15 mL) grainy Dijon mustard
  • ½ cup (125 mL) 35% cream
  • 1 tbsp (15 mL) fresh parsley, finely chopped
  • salt and pepper to taste


  1. Generously season the chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown chicken well, about 5 minutes per side. Remove chicken from pan and set aside.
  2. Add butter to pan along with garlic and thyme, cook for 30 seconds. Stir in sugar and lay endives in single layer in pan, cut side down (if they overlap don’t worry). Sauté endives until they begin to caramelize and take on a golden colour.
  3. Add beer, chicken and mustard, cover and cook over medium-low until chicken is cooked through, about 20-25 minutes. Remove chicken and set aside. Continue to cook endives over medium-high heat until the liquid has reduced to a sauce consistency.
  4. Cut chicken breasts in half and return to pan with cream and parsley. Cook for a moment to slightly reduce cream and serve.

Serves 4.


Affligem Blond

LCBO 676015/330 mL


The Affligem Blond is a great introduction to Belgian Abbey beers as it sits nicely in the middle of all the styles that are available. It has lovely spicing and a touch of sweetness to go along with its caramel and dried fruit aromas. It’s full bodied without being overbearing, and has enough presence to stand up to the cream in this dish. There is a well balanced astringency from the restrained use of hops that keeps it refreshing and renders it very easy to drink.  Try it together with the chicken for a wonderful pairing that is a little outside the norm.

Tonia Wilson-Vuksanovic is a chef and sommelier who worked as Head Chef to the Canadian Embassy in both Italy and Belgium. She now writes for various publications including the LCBO’s Food & Drink magazine. Oh yes,….she LOVES good beer!