Lambic-Infused Chicken with Endive and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sear chicken thighs until golden, then braise with Belgian lambic, endive, and garlic for a bright, tangy-sweet sauce that complements the meat perfectly. This Belgian-inspired one-pot recipe, ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Belgian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat, then sear chicken skin-side down for 5 minutes until golden, flipping and cooking 3 minutes more.
  2. Step 2: Remove chicken and set aside. Add 4 minced garlic cloves to the skillet, cooking 30 seconds until fragrant. Pour in 1/4 cup Lindemans Kriek Lambic and 1 cup chicken broth, scraping the pan bottom to release browned bits. Simmer 2 minutes until slightly reduced.
  3. Step 3: Stir in 1 head sliced endive and 1 tsp dried thyme, then return chicken to the skillet skin-side up. Cover with a lid and bake at 375°F for 25 minutes until chicken reaches 165°F.
  4. Step 4: Remove lid, add 2 tbsp butter, and stir until melted. Transfer chicken to a plate, spoon endive and sauce over top, and serve immediately.

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