Chicken With Leeks Watercress And Radish Recipes

MATCHA ROAST CHICKEN WITH LEEKS

Steps:

• Preheat the oven to 475 degrees F. Place the butter in a bowl and mash with a fork until smooth. Add the matcha and 1 teaspoon salt and stir until evenly combined.
• Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff scoops of matcha butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Take any remaining matcha butter from the bowl (or that doesn't get underneath the skin), and rub it all over the outside of the chicken. Sprinkle the chicken generously with more salt and pepper.
• Peel off the outer layers of each leek until you have at least 8 inches of white and light green parts to each. Roughly chop enough tough green parts to make a handful, then trim off and discard the rest. Cut the white and light green leeks crosswise into 1-inch-thick rounds and rinse thoroughly to remove any dirt on them. Place the leek rounds and olive oil in a bowl, sprinkle with salt and pepper and toss gently to coat. Arrange the rounds on a rimmed baking sheet flat-side down so they form a "bed" for the chicken. Stuff the chopped greens inside the chicken along with the garlic. Tie the legs together with kitchen twine and place the chicken on the bed of leeks.
• Bake the chicken for 20 minutes, then reduce the oven temperature to 400 degrees F and continue baking until the chicken is golden brown, the skin is crisp and an instant-read thermometer inserted into the thigh reads 160 degrees F, about 1 hour.
• Remove the baking sheet from the oven and let the chicken rest for 10 minutes. Transfer the chicken to a cutting board and cut into serving pieces. Scrape the leeks and pan juices into a bowl and toss together until evenly coated. Transfer the leeks to a serving platter and arrange the chicken on top of the vegetables. Spoon any pan juices over the chicken and sprinkle with the parsley.

CHICKEN WITH LEEKS, WATERCRESS AND RADISH

Steps:

• Game Plan: Slice and clean the leeks (see Cook's Note) 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.

PAN-ROASTED CHICKEN WITH LEEKS

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