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CHICKEN - BRINE - BAKE - Brined Chicken with Potatoes and Sweet Potatoes
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Recipe provided by Jamie Oliver Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy. INGREDIENTS: For the brine | |
| 1 quart | water |
| 2 Tbsp | kosher salt |
| 1/3 cup | honey |
| 3 cloves | garlic, crushed |
| 2 sprigs | fresh sage, leaves only |
| 1/4 cup | apple-cider vinegar |
| Juice and zest of 1 | lemon |
| For the bake | |
| 4 | chicken breasts, bone in, skin on |
| 2 slices | smoked bacon, finely chopped |
| 3 | sweet potatoes, scrubbed and thinly sliced |
| 4 medium | potatoes, scrubbed and thinly sliced |
| 1 medium | onion, peeled and thinly sliced |
| 4 cloves | garlic, peeled and thinly sliced |
| 2 sprigs | fresh sage, leaves shredded |
| Olive oil | |
| Sea salt | |
| fresh black pepper | |
| 1²/³ cups chicken broth, preferably organic | |
| 2/3 cup | heavy cream |
| 1 cup | grated Parmesan cheese |
A few pats of butter
DIRECTIONS:
1. Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.
2. Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
3. Preheat oven to 350°F. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.
4. Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.
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