Chicken With Leeks, Watercress And Radish
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
57
Spice
63
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Game Plan: Slice and clean the leeks (see Cook's Note) while pan-searing the chicken
2
Preheat the oven to 350 degrees F
3
Heat a large skillet over medium-high heat; add the oil
4
Pat the chicken dry and season with some salt and pepper to taste
5
Lay the chicken skin side down in the skillet and cook undisturbed until the skin is golden and crispy, about 4 minutes
6
Add a nut-size bit of the butter to the skillet, and when the butter smells fragrant, turn the chicken and cook until opaque, about 4 minutes more
7
Put the chicken in a baking dish or roasting pan and bake just until firm to the touch, 10 to 12 minutes
8
Pour all but 1 tablespoon fat from the skillet and return pan to the heat
9
Add the leeks and radishes and cook, tossing, until wilted, about 4 minutes
10
Season with the 1/2 teaspoon salt and pepper to taste
11
Add the vermouth, bring to a boil, and reduce until syrupy
12
Stir in the cream and bring to a boil
13
Remove the skillet from the heat, add the watercress, and toss just until it is wilted
14
Add the remaining butter and swirl the skillet until it melts
15
Stir in any chicken juices that have collected in the roasting pan
16
Spoon the leek mixture onto 4 plates and arrange the chicken breasts on top
17
Garnish with the reserved watercress sprigs and serve