Braised Belgian Endive

Heat 2 tablespoons butter in 12-inch heavy-bottomed skillet over medium-high heat; when foam subsides, sprinkle sugar and 1/4 teaspoon salt evenly over skillet and set endive cut-sides down in a single layer. Cook, shaking skillet occasionally to prevent sticking and adjusting burner if browning too quickly, until golden brown, about 5 minutes. Turn endive over and cook until curved sides are golden brown, about 3 minutes longer. Carefully turn endive cut-sides down. Add wine, broth, and thyme; reduce heat to low, cover skillet tightly, and simmer, checking occasionally and adding 2 tablespoons water if pan appears dry, until leaves open up slightly and endive are tender throughout when pierced with tip of paring knife, 13 to 15 minutes. Transfer endive to warmed serving platter; set aside.

Increase heat to medium-high to bring liquid in skillet to boil; simmer until reduced to syrupy consistency, 1 to 2 minutes. Off heat, whisk in remaining tablespoon butter, lemon juice, and parsley. Adjust seasoning with salt and pepper, spoon sauce over endive, and serve immediately.