Chicken with Leeks, Watercress and Radish Recipe

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Chicken with Leeks, Watercress and Radish

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Ingredients:

Serving

3 tbsp vegetable oil
4 bone-in chicken breast halves, with skin (about 2 1/2 to 3 lb)
1/2 tsp kosher salt, plus additional for seasoning
freshly ground black pepper
4 tbsp unsalted butter
2 leeks (white and light green parts), halved lengthwise, sliced crosswise, and rinsed
4 radishes, thinly sliced into rounds
1/4 cup dry white vermouth
1/3 cup heavy cream
1 bunch watercress, stems trimmed (reserve a few sprigs for garnish), roughly chopped

Directions:

Game Plan: Slice and clean the leeks while pan-searing the chicken.
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat; add the oil. Pat the chicken dry and season with some salt and pepper to taste. Lay the chicken skin side down in the skillet and cook undisturbed until the skin is golden and crispy, about 4 minutes. 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. Put the chicken in a baking dish or roasting pan and bake just until firm to the touch, 10 to 12 minutes.
Pour all but 1 tablespoon fat from the skillet and return pan to the heat. Add the leeks and radishes and cook, tossing, until wilted, about 4 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the vermouth, bring to a boil, and reduce until syrupy. Stir in the cream and bring to a boil. Remove the skillet from the heat, add the watercress, and toss just until it is wilted. Add the remaining butter and swirl the skillet until it melts. Stir in any chicken juices that have collected in the roasting pan. Spoon the leek mixture onto 4 plates and arrange the chicken breasts on top. Garnish with the reserved watercress sprigs and serve.
Know-How: Quick-clean leeks by slicing in half lengthwise, then cutting crosswise. Place in a colander set into a big bowl of cool water. Swish sand and dirt free and lift out.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1130.09 Kcal (4731 kJ)
Calories from fat	687.45 Kcal
		% Daily Value*
Total Fat	76.38g	118%
Cholesterol	343.4mg	114%
Sodium	2130.32mg	89%
Potassium	1032.02mg	22%
Total Carbs	35.95g	12%
Sugars	1.87g	7%
Dietary Fiber	4.39g	18%
Protein	76.12g	152%
Vitamin C	6.4mg	11%
Vitamin A	0.1mg	5%
Iron	4.3mg	24%
Calcium	129.8mg	13%

Amount Per 100 g
Calories	255.77 Kcal (1071 kJ)
Calories from fat	155.59 Kcal
		% Daily Value*
Total Fat	17.29g	118%
Cholesterol	77.72mg	114%
Sodium	482.15mg	89%
Potassium	233.57mg	22%
Total Carbs	8.14g	12%
Sugars	0.42g	7%
Dietary Fiber	0.99g	18%
Protein	17.23g	152%
Vitamin C	1.4mg	11%
Iron	1mg	24%
Calcium	29.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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