Chicken with Leeks, Watercress and Radish Recipe

Name: Chicken with Leeks, Watercress and Radish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 bone-in chicken breast halves, with skin (about 2 1/2 to 3 pounds); 1/2 teaspoon kosher salt, plus additional for seasoning; Freshly ground black pepper; 4 tablespoons 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

Servings: persons

1
Game Plan: Slice and clean the leeks 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.
18
Know-How: Quick-clean leeks by slicing in half lengthwise, then cutting crosswise.
19
Place in a colander set into a big bowl of cool water.
20
Swish sand and dirt free and lift out.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 bone-in chicken breast halves, with skin (about 2 1/2 to 3 pounds), 1/2 teaspoon kosher salt, plus additional for seasoning, Freshly ground black pepper, and more.

Yes, Chicken with Leeks, Watercress and Radish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Leeks, Watercress and Radish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions