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1
Game Plan: Slice and clean the leeks while pan-searing the chicken.
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2
Preheat the oven to 350 degrees F.
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3
Heat a large skillet over medium-high heat; add the oil.
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4
Pat the chicken dry and season with some salt and pepper to taste.
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5
Lay the chicken skin side down in the skillet and cook undisturbed until the skin is golden and crispy, about 4 minutes.
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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.
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7
Put the chicken in a baking dish or roasting pan and bake just until firm to the touch, 10 to 12 minutes.
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8
Pour all but 1 tablespoon fat from the skillet and return pan to the heat.
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9
Add the leeks and radishes and cook, tossing, until wilted, about 4 minutes.
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10
Season with the 1/2 teaspoon salt and pepper to taste.
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11
Add the vermouth, bring to a boil, and reduce until syrupy.
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12
Stir in the cream and bring to a boil.
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13
Remove the skillet from the heat, add the watercress, and toss just until it is wilted.
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14
Add the remaining butter and swirl the skillet until it melts.
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15
Stir in any chicken juices that have collected in the roasting pan.
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16
Spoon the leek mixture onto 4 plates and arrange the chicken breasts on top.
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17
Garnish with the reserved watercress sprigs and serve.
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18
Know-How: Quick-clean leeks by slicing in half lengthwise, then cutting crosswise.
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19
Place in a colander set into a big bowl of cool water.
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20
Swish sand and dirt free and lift out.
