In a large saucepan, brown the chicken pieces in the butter. Season with salt and pepper. Set aside.
2. In the same pan, sauté the vegetables and prosciutto for about2 minutes. Return the chicken to the pan. Add the beer and broth and bring to a boil. Season with salt and pepper. Cover and simmer gently for 30 minutes.
Add the apricots and cook for 15 to 20 minutes or until the meat falls easily from the bone. Adjust the seasoning.
Meanwhile, in a skillet, brown the endives on both sides in the butter. Season with salt and pepper. Add the chicken broth. Cover and simmer
over low heat for 10 minutes.
Uncover and reduce the broth until dry. Serve the chicken with the endives.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.