Seldom does the side dish take top billing, but these radishes rank. Braised in honey, whole mustard, and vinegar, they shine as bright as the roast chicken.
Radishes are spicy little root vegetables that pack a bright pink color and a spicy punch. They're super low in calories, only 12 in a 1/2 cup serving. Additionally, radishes provide 14% of your daily vitamin C and small amounts of potassium, folate, riboflavin, niacin, vitamin B-6, vitamin K, calcium, magnesium, zinc, phosphorous, copper, manganese and sodium. As if that weren't enough, a 2010 study revealed that radish root extract has several kinds of isothiocyanates that kill certain cancer cells. Woohoo! Go RADISH!
This braised radish and chicken dish is super aromatic and savory and makes a great lectin-free dinner that's perfect for Paradoxers. The recipe is inspired by a favorite holiday side from the December 2016 of edition of Food & Wine. The bright pink and green colors are so festive and the flavor is one you'll crave many times over. I've made modifications to the recipe to make it easier with slightly more accessible ingredients.
Maille Old Style mustard and apple cider vinegar give my LFG version of this braising broth its very distinct, pungent flavor. It reminds me of a German bratwurst brine. In fact you could save this broth and cook brats in it later. The chicken is roasted simply in olive oil, salt and pepper and broiled at the end to give it that crispy skin. Read on to learn how to make the complete meal.
Roast Pastured Chicken Legs
4 - 6 Pastured Chicken Legs
2 T Extra Virgin Olive Oil
1 t Sea Salt
1 t Cracked Black Pepper
Honey Mustard Braised Radishes
1 Bunch Radishes (about 12)
1 Bunch Fresh Greens (spinach or collard)
4 T Grassfed Butter
2 Garlic Cloves minced
1 Shallot minced
2 T Maille Old Style Mustard
1 T Dijon Mustard
1/4 Cup Apple Cider Vinegar
1 T Raw Honey
1 C Water
1 t Salt
1/2 t Cracked Black Pepper
1 T Fresh Chives (garnish)
Preheat oven to 400 degrees. In a deep baking dish, arrange the chicken legs meaty side up. Rub with EVOO, salt and pepper. Bake for about 30 minutes or until done. Once meat is cooked through. Turn oven to broil, 500 degrees, and let the legs sit under the broiler for about 2 minutes until skin is golden brown and crispy.
While the chicken is roasting, make the braised radishes. In a Dutch oven on medium heat (I like Le Creuset), melt butter and saute shallot and garlic until bubbly and translucent. Add both mustards, vinegar, honey, water and half the salt. Stir and bring to a boil, then simmer for about 5 minutes. Quarter all but one radish. Set one aside for a garnish. Leave any long roots intact for they make the dish more interesting looking. Drop the quartered radishes in the simmering broth and cook for about 5 minutes. You want the radishes halfway between tender and crunchy. When radishes are done cooking, turn off heat.
Immediately drop greens directly over radishes in the pot. Put the rest of the salt and the pepper directly onto the greens Cover and let the steamy broth wilt the greens into the broth. While greens are wilting, thinly slice the one radish you set aside for the garnish with a mandolin slicer. Chop most of the chives, but leave 5 or 6 long. Tie the long chives into a single knot and slip a curled radish slice into the knot for a fancy garnish.
Carefully spoon the braised radishes and greens into a deep serving dish. Top with roast chicken legs. Sprinkle chopped chives over the entire dish and place the fancy chive/radish knot garnish on the chicken.
The dark meat of the chicken pairs nicely with a medium bodied red like a Pinot Noir. Enjoy!