Chicken Nuggets with Endive Compote

Prepare the endive compote. Rinse your endives, remove the stems, and roughly chop them. Peel and finely chop 1 shallot.

In a saucepan, sauté your endives and shallot with the butter. Add the tablespoon of brown sugar. Let caramelize for a few minutes.

Add the chicken broth all at once and let it reduce, stirring occasionally for about 30 minutes or until the liquid has evaporated.

Blend the mixture. Set aside. Cut the chicken breasts into even cubes. Slice the shallot, onion, and half a clove of garlic. Season with salt and pepper.

Place everything in a blender, add 2 whole eggs. Blend everything in short bursts at low speed to achieve a coarsely chopped mixture. Prepare 3 shallow plates. In the first, place the breadcrumbs. In the second, the flour, and in the last, 2 beaten eggs.

Take a large tablespoon of chopped mixture in the palm of your hand. Add a teaspoon of compote and close it by forming a ball.

Using a spoon, coat the ball in flour, then in beaten egg, and finally in breadcrumbs. Repeat the process to achieve an even coating. Set aside on a plate. Continue this until the minced mixture is used up.

To finish, heat the oil in a fryer to 140°C. When the oil is at temperature, immerse the nuggets using a cooking basket for 4 to 6 minutes. It's ready, you can enjoy!