Chicken With Leeks Watercress And Radish Recipes

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PAN-ROASTED CHICKEN WITH LEEKS



Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
  • Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
  • Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

WATERCRESS CHICKEN



Watercress Chicken image

I like watercress salads, so I tried this recipe and really enjoyed it. The watercress adds a very mild peppery taste that complements the other ingredients. Enjoy!

Provided by TasteTester

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs skinless chicken thighs (8)
olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lime juice
3 slices fresh ginger (thin slices)
8 ounces watercress, tough stems removed
6 green onions, cut into 2-inch-thin strips
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. Sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. With a slotted spoon, transfer chicken to a plate; cover and keep warm.
  • Cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp.
  • Divide the greens and broth mixture between 4 serving plates. Place 2 chicken thighs over top of greens, and serve with rice, if desired.

Nutrition Facts : Calories 366.3, Fat 11.6, SaturatedFat 3, Cholesterol 235.5, Sodium 1004.7, Carbohydrate 3.6, Fiber 1, Sugar 1, Protein 59.2

TOO EASY CHICKEN WITH LEEKS



Too Easy Chicken With Leeks image

Make and share this Too Easy Chicken With Leeks recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 leeks
4 pieces boneless skinless chicken breasts
1 pinch kosher salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine

Steps:

  • Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander.
  • Run under cold water, separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm's reach of the stovetop.
  • Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper.
  • Add olive oil to coat skillet, then add chicken breasts and brown 3 to 4 minutes on each side, then transfer to a plate. Cover with foil to keep warm.
  • Add a little more oil to the pan, then add leeks and saute 5 minutes, until they become soft.
  • Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes.
  • To serve, remove chicken from pan and slice on an angle.
  • Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.

Nutrition Facts : Calories 135.6, Fat 6.9, SaturatedFat 0.9, Sodium 48.3, Carbohydrate 7.8, Fiber 0.8, Sugar 2.3, Protein 0.7

ROAST CHICKEN WITH WATERCRESS



Roast Chicken with Watercress image

Provided by Jackie O'Halloran

Categories     Chicken     Leafy Green     Poultry     Roast     Low Carb     Low/No Sugar     Spring     Healthy     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 onion, sliced
6 garlic cloves, sliced
1 4-pound chicken
1 large bunch watercress, trimmed, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large bunch watercress, trimmed

Steps:

  • Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.

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