Watercress Chicken Recipes

Steps:

• Toss chicken with 1 tablespoon cornstarch. In a small bowl, whisk together broth, vinegar, sugar, garlic chili sauce, soy sauce, and remaining cornstarch; set aside.
• In a large nonstick skillet, heat oil over medium-high. Saute chicken until golden brown and cooked through, 8 to 10 minutes; remove chicken and set aside. Add leek, jicama, bell pepper, ginger, and garlic; cook, stirring frequently until jicama is crisp-tender, about 3 minutes. Return chicken to pan along with watercress; cook until watercress has wilted, about 2 minutes.
• Whisk soy sauce mixture, then add to pan. Bring to a simmer and cook, stirring constantly until the sauce has thickened, about 1 minute. Serve immediately.

Steps:

• Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
• Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
• Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

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.

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.

Steps:

• Poach the chicken (you can do this ahead, if you like). Put it breast-side down in a large pot with half the leek, bay, carrot and peppercorns and cover with cold water. Bring the water to the boil, then reduce the heat to a light simmer. Cover and poach for 45 mins. Carefully remove the chicken from the water (drain the cavity so you don't scald yourself), remove the breasts from the carcass and return the carcass to the poaching liquid for a further 12 mins. Remove the chicken from the pot and leave to cool, then strip the meat off the bones. Boil the stock until reduced by at least half, then strain.
• Heat oven to 200C/180C fan/gas 6. Heat the butter and olive oil in a heavy-bottomed frying pan. Fry the remaining leek, onion and garlic for 8 mins until softened and aromatic. Deglaze with the wine and cook off for a few mins, until most of the liquid has evaporated. Add the peas to the pan, along with the watercress and tarragon. Pour over 200ml of the stock, season, grate over the zest of the lemon and add a little of the lemon juice. Bring to the boil and cook for a further 3 mins until the peas are cooked. Purée the sauce using a food processor or stick blender, then stir in the soured cream. Taste and season with salt, pepper and lemon juice if needed. Add the chicken to the sauce.
• Pour the pie filling into a 23-25cm pie dish and allow to cool a little. Cut a circle from the puff pastry sheet the same size as the pie dish and top with the pastry. Use a pie bird or cut a slit to let out steam. Crimp the edges with a fork, brush over the beaten egg and bake for 30 mins until the crust is puffed and golden. Serve with mashed potato and carrots, if you like.

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.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Chop a handful of watercress, then mix into the cheese. Make a finger-tip length cut into the thick end of the chicken, pushing the knife two-thirds of the way through the breast. Poke your fingers into the incision and loosen the chicken to create a hole. Stuff with the Boursin mix, then wrap tightly with bacon.
• Lift onto a baking tray and roast for 25 mins or until the chicken is cooked through and the bacon is golden. Meanwhile, boil the potatoes for 15 mins or until tender. Serve the chicken and potatoes together with some more watercress and any juices from the chicken spooned over.

Steps:

• Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper.
• Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.

Steps:

• Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.
• Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
• Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.