1½ pounds chicories, such as endives and small radicchios
1 tablespoon unsalted butter
1 tablespoon olive oil
¼ cup chicken stock
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
1. Trim the ends of the endives and radicchios without breaking the heads apart. Halve the endives lengthwise and cut the radicchios into wedges
2. In a large skillet with a lid, melt the butter and oil over medium heat. Arrange the chicories, cut-side down, in the skillet and cook until beginning to soften and brown, 3 to 4 minutes. Flip the chicories and brown on the other side, about 3 more minutes.
3. Whisk the chicken stock, wine, lemon juice, sugar and salt in a small bowl. Pour over the chicories and bring to a boil. Reduce the heat to low, cover the skillet, and simmer until the chicories are tender, about 10 minutes.
4. Remove the lid, increase the heat to medium-high, and cook until the liquid evaporates and the chicories are caramelized. Season with additional salt to taste and serve warm, garnished with fresh thyme.