2 1/2 pounds bone-in, skin-on chicken thighs, fat trimmed (about 6 thighs)

2 teaspoons kosher salt, divided, plus more to taste

1 cup dry white wine

1/2 teaspoon black pepper

3 thick-cut bacon slices, cut crosswise into 1/4-inch pieces

4 Belgian endive heads, trimmed and halved lengthwise

1/2 cup unsalted chicken stock

2 tablespoons unsalted butter, chilled and cut into pieces
1 teaspoon Dijon mustard

2 tablespoons finely chopped mixed tender fresh herbs (such as chives, parsley, and tarragon)

Crusty bread, for serving

Directions

Sprinkle chicken evenly with 1 1/2 teaspoons salt; place in a large bowl. Add wine, and turn chicken to coat. Cover with plastic wrap, and marinate in refrigerator at least 1 hour and up to 24 hours.

Preheat oven to 400°F. Remove chicken from bowl; reserve 1/2 cup wine. Pat chicken dry with paper towels, and sprinkle evenly with pepper and remaining 1/2 teaspoon salt; set aside.

Cook bacon in a large nonreactive skillet or braiser over medium, stirring often, until crisp and fat has rendered, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reserve rendered fat in skillet. Place chicken thighs, skin side down, in skillet. Cook over medium-high, undisturbed, until skin is deeply browned, 8 to 10 minutes. Transfer chicken, skin side up, to a large plate; set aside. Reserve 2 tablespoons drippings in skillet; discard remaining drippings.
Return skillet to heat over medium-high. Add endive halves, cut sides down. Cook, undisturbed, until browned, about 3 minutes. Flip endive cut sides up, and add stock, cooked bacon, and reserved 1/2 cup wine. Nestle chicken, skin side up, in skillet. Bring to a boil over high.

Transfer skillet to preheated oven. Roast until endive is tender and a meat thermometer inserted in thickest portion of chicken registers at least 170°F, about 15 minutes. Transfer chicken and endive to a large platter, reserving sauce in skillet.

Bring sauce in skillet to a simmer over medium-high. Simmer, undisturbed, until slightly reduced, about 4 minutes. Remove from heat, and stir in butter, mustard, and herbs. Spoon sauce over chicken, and sprinkle with salt to taste. Serve with crusty bread.

By Liz Mervosh
Originally appeared in Food & Wine magazine, April 2024