Chicken Thighs with Sautéed Radishes - Chicken Farmers
If you’re looking for something different to serve your guest then this recipe is the one! It packs a peppery punch by combining sautéed radishes…
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Cooking tools:
- Oven
- Saute pan
- Plate
- Whisk
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Stove
Ingredients
- 1 1/4 lb (0.6 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp (5 mL) salt
- 1/4 tsp (1.25 mL) black pepper
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) shallots, minced
- 12 radishes, trimmed and quartered lengthwise
- 1/4 cup (60 mL) low-sodium chicken broth
- 2 tbsp (30 mL) Dijon mustard
- 1/4 cup (60 mL) half and half cream
- 4 oz (115 g) watercress, divided into 4 servings
- 1/4 cup (60 mL) scallions, sliced
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