Chicons aux Lardons

Method

Blanch the chicory heads in salted boiling water for 10 minutes to reduce bitterness, then drain well. In a large cast-iron or heavy-bottomed casserole, render the lardons over medium heat until crispy, then remove and set aside. In the same pan, melt the butter and sauté the diced onion until softened. Nestle the chicory heads among the onions, then return the lardons to the pan and add the stock, wine, bay leaf, and thyme. Season with salt and pepper, bring to a simmer, cover, and braise in a preheated 180°C oven for 45 minutes. Remove the lid, stir in the mustard, and braise uncovered for a further 15 minutes until the chicory is tender and the liquid has reduced slightly. Serve hot from the casserole as a rustic main course.