Halve the chicory lengthways and cut out the bottom stalk in a wedge shape so that the leaves still stick together. Sweat the onion in the heated butter. Add the chicory halves, pour in the Noilly Prat and white wine and bring to the boil.
Add the saffron, green pepper (the whole grains, rinsed well) and cream and cover the vegetables and braise for 12-15 minutes until soft. Add the tarragon approx. 2 minutes before the end of the cooking time and cook briefly. Season to taste with salt and possibly pepper.