Watercress & Horseradish Chicken
This is a hearty lip-smacking one-pot meal that lifts the soul. You will just love the combination tender chicken with sweet leeks and peas and a little peppery-citrus kick from the watercress and horseradish. It feels nourishing and comforting with a fresh twist thanks to the greens stirred through at the end. The beans make it creamy without needing any dairy.
This is a lunch or supper I make on repeat for my family and friends and it always goes down a treat, and I love knowing they have been nourished with ingredients packed with iron, calcium, folate, protein and fibre.
Shop-bought horseradish usually contains a little dairy, so if you need this to be dairy-free then find the switch in the cooks notes below.
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Watercress & Horseradish Chicken
Ingredients
- 1 tbsp Olive Oil
- 4 Chicken (thighs, skin on)
- 75 g Bacon (lardons)
- 2 Leeks (finely sliced)
- 400 g White Beans (tinned and then drained)
- 250 ml Chicken Stock (or chicken bone broth)
- 2 tbsp Horseradish Sauce
- 80 g Watercress (roughly chopped)
- 100 g Peas (frozen)
Instructions
- Preheat the oven to 200°C (conventional) or 180°C (fan).
- Heat a large casserole dish over a high heat and add the olive oil. Add the chicken thighs and brown them on both sides until golden all over. Remove from the casserole and set aside.
- Turn down the hob heat to medium. Add the bacon lardons and sliced leeks to the casserole dish and cook for 5 minutes until the leeks are soft.
- Stir in the drained white beans, chicken stock and horseradish sauce. Stir well, then return the browned chicken thighs to the casserole, nestling them into the mixture.
- Put the lid onto the casserole and place in the preheated oven for 30 minutes, until the chicken is cooked through and tender.
- Remove from the oven and place back on the hob. Stir through the chopped watercress and frozen peas and simmer gently for 3-5 minutes, until the peas are cooked and the watercress has wilted. Season with salt and black pepper to taste, then serve.
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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