3 heads chicory, cut in half lengthways
1 lemon, juice only
small handful fresh parsley, chopped
3 shallots, finely chopped
salt and freshly ground black pepper
2 tsp brown sugar
2 tbsp groundnut oil, plus extra if necessary
30g/1oz butter, plus extra if necessary
180ml/6½fl oz crème fraîche
6 large free-range chicken pieces (drumsticks, thighs, breasts)
125ml/4fl oz medium-dry white wine