Spring Chicken with Fermented Leeks and Pickled Radish
Experience the fresh flavors of spring with this French-inspired dish. Tender chicken is paired with the subtle tang of fermented leeks and the crisp bite of pickled radish. Perfect for an intermediate cook looking to explore the world of fermentation and pickling in their kitchen.
Ingredients
- 1 pound boneless, skinless chicken thighs, trimmed
- 2 tablespoons olive oil, divided
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 3 medium leeks, white and light green parts only, thinly sliced
- 1 cup water
- 2 teaspoons kosher salt
- 1 bunch radishes, thinly sliced
- 1/2 cup apple cider vinegar
- 2 teaspoons honey
- 1/4 cup fresh parsley, chopped
Method
- In a bowl, combine leeks with water and kosher salt. Cover and let them ferment at room temperature for at least 2 hours or up to 24 hours for a more pronounced flavor.
- In a small saucepan, combine apple cider vinegar, honey, and a pinch of salt. Bring to a simmer and pour over the sliced radishes. Set aside to pickle for at least 30 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken thighs with flaky sea salt and freshly ground black pepper, then add them to the pan. Cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove from heat and let rest.
- Drain the fermented leeks and pat dry with paper towels. In the same skillet, add the remaining tablespoon of olive oil and sauté the leeks until tender, about 5 minutes.
- To serve, slice the chicken thighs and arrange on a platter with sautéed leeks and pickled radishes. Garnish with freshly chopped parsley and serve warm.