Pickle-Brined Chicken

Name: Pickle-Brined Chicken
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Freshly ground black pepper; 1 Tbsp whole black peppercorns; 2 carrots, thickly sliced; 2 celery ribs, thickly sliced; 1 kilograms chicken breast halves, on the bone (about each), plus 2 whole chicken legs; 473 milliliters brine from jarred dill pickles; 118 milliliters semi-dry white wine, such as an off-dry Riesling; 1 large garlic clove, thinly sliced; 946 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 3 mediums onions, thickly sliced; 4 servings Salt; 907 grams Swiss chard—thick stems and ribs removed, leaves coarsely shredded

Pickle-Brined Chicken is a gluten free and dairy free main course. This recipe makes 4 servings with 687 calories, 84g of protein, and 25g of fat each. This recipe covers 56% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. A mixture of carrots, semi-dry wine, peppercorns, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a large resealable plastic bag, combine the chicken breasts with the pickle juice and a generous pinch of ground pepper. Seal the bag, pressing out any air, and refrigerate overnight.

Ingredients you will need

Chicken Breast

Ground Black Pepper

Pickle Juice

Equipment you will use

Ziploc Bags

Preheat the oven to 32

Equipment you will use

Oven

Season the chicken legs with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Leg

Heat 1 tablespoon of the olive oil in a medium enameled cast-iron casserole.

Ingredients you will need

Olive Oil

Add the chicken legs and cook over moderate heat, turning once, until browned, about 12 minutes.

Ingredients you will need

Chicken Leg

Transfer the chicken to a plate.

Ingredients you will need

Whole Chicken

Add the onions, carrots and celery to the casserole and cook over moderate heat, stirring, until softened, about 7 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add the wine, bay leaves and peppercorns.

Ingredients you will need

Peppercorns

Bay Leaves

Wine

Return the chicken legs to the casserole.

Ingredients you will need

Chicken Leg

Add the stock and bring to a boil. Cover and braise in the oven for about 1 hour, until the meat is very tender.

Ingredients you will need

Stock

Meat

Equipment you will use

Oven

Transfer the chicken legs to a plate to cool slightly. Pull the meat from the bones; discard the bones and skin. Strain the cooking liquid and wipe out the casserole. Return the cooking liquid to the pot and boil until the sauce is reduced to 1 cup, about 25 minutes; keep warm.

Ingredients you will need

Chicken Leg

Sauce

Meat

Equipment you will use

Pot

Meanwhile, raise the oven temperature to 35

Equipment you will use

Oven

Pat the chicken breasts dry.

Ingredients you will need

Chicken Breast

Heat 1 tablespoon of the oil in an ovenproof skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the breasts, skin side down, and cook over high heat until golden, about 6 minutes. Turn and cook for 2 minutes longer.

Transfer the skillet to the oven and roast the chicken for about 25 minutes, until cooked through.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Oven

Transfer the chicken breasts to a platter and let rest for 10 minutes.

Ingredients you will need

Chicken Breast

Wipe out the skillet and heat the remaining 1/4 cup of olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the Swiss chard and garlic, season with salt and pepper and cook over high heat, tossing, until tender, about 5 minutes. Stir in the shredded leg meat and half of the sauce. Spoon the chard and chicken onto plates and serve with the seared breasts.

Ingredients you will need

Salt And Pepper

Swiss Chard