Tender watercress and morels mushrooms are perfect springtime companions for a chicken that's roasted with herbs and white wine. This recipe comes from Kevin O’Conner, former wine director at Spago restaurant, and was originally published in Food and Wine.
FROM THE RECIPE:
Kevin O'Connor, former wine director at Spago restaurant in Beverly Hills, roasts chicken with white wine, whole garlic cloves and plenty of herbs; then he takes some of the fragrant juices left in the pan and mixes them into sautéed morel mushrooms and a lush vinaigrette for watercress.
Get the Recipe from www.foodandwine.com