Feb
27
Written by:
Chef David
2/27/2010 5:45 PM
Pickled-Brine Chicken. I do this with pork as well. Don't do with Turkey, veal or lamb as the
brine will be too strong and you won't get any of the meat flavors. Mix all sorts of different
brines (not just pickles) for the most creative and unique taste. I would mark this heart-healthy, but the olive oil doubles the grams of fat. To make heart-healthy, use a non-fat olive oil spray. You lose some flavor, but it is still a great dish!
4 Chicken breasts, bone on (1 ½ lbs.)
2 Chicken legs, the whole leg w/ the thigh
2 cup(s) Brine - Pickle, Olive, whatever!
salt and pepper
1/3 cup(s) oil, Extra Virgin
3 medium onions, thickly sliced
2 medium carrots, thickly sliced
2 medium celery, thickly sliced
1/2 cup(s) white wine, dry, but not oak flavored chardonnay
bay leaf
1 tablespoon(s) peppercorns
4 cup(s) chicken stock, Homemade
1 large onion, Vidalia or Maui
8 garlic cloves, Thinly sliced
2 pound(s) spinach, Organic
Directions
1) Put chicken with brine in a Ziploc and refrigerate overnight.
2) Pre-heat oven to 325 degrees.
3) Using a little bit of the olive oil, season the chicken and sauté over medium-high heat in a skillet.
4) Transfer chicken to a plate and cover with foil.
5) Sauté Onions, Carrots and Celery in skillet.
6) Add wine, bay leaf and peppercorns. Pour in an oven-proof pot large enough for the chicken and the stock.
7) Put chicken legs and breasts in a pot with stock and braise for an hour in oven. After braising pull chicken and let them cool under a foil covered plate.
8) Simmer stock mixture for 25 minutes until reduced, about 30 minutes.
9) Strain broth/wine mixture. Keep warm on stovetop in a saucepan.
10) After chicken cools, shred with a fork.
11) Sauté onions and when almost done, add garlic and spinach.
12) Plate spinach and then put chicken on top.
13) Pour a little sauce on each plate.
Reheating Instructions
You can make this through cooking instruction #10 and refrigerate for up to 3 days. Give it 30
minutes to come to room temperature out of the fridge before warming in a pot for about 40
minutes on low heat. Sauté the onions, garlic and spinach.
8 comment(s) so far...
Re: Pickled-Brine Chicken Recipe
Chef David, Excellent recipe. Whole family enjoyed it, and are looking for more.
By jyoungs on
4/15/2010 7:07 PM
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Re: Pickled-Brine Chicken Recipe
Great recipe...wife and kids really enjoyed it. Do you have any recommendations for a recipes for cooking different fish entree's?
By Jeff Arnold on
3/2/2010 1:49 PM
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Re: Pickled-Brine Chicken Recipe
Thanks Jeff for the request! Actually I'm going to post a new recipe this weekend: Open-Face Mackerel Sammie. It is a great one dish meal with all the things the pyramid wants: Omega 3, grains in the bread and 3 different vegetables. Tune in on Sunday or Monday and I'll show you not only the recipe and directions, but pictures of the dinner party!
By Chef David on
4/15/2010 7:08 PM
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Re: Pickled-Brine Chicken Recipe
Thanks Jeff for the request! Actually I'm going to post a new recipe this weekend: Open-Face Mackerel Sammie. It is a great one dish meal with all the things the pyramid wants: Omega 3, grains in the bread and 3 different vegetables. Tune in on Sunday or Monday and I'll show you not only the recipe and directions, but pictures of the dinner party!
By Chef David on
4/15/2010 7:08 PM
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Re: Pickled-Brine Chicken Recipe
Chef David - I have not been successful with any brining recipe until I tried this one. Simple and with a delicious result. Will be making this again soon and often. Thanks.
By Gerry Risi on
4/15/2010 7:09 PM
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Re: Pickled-Brine Chicken Recipe
I've been saving the brine up again! Looks like this weekend will be Pickled-Brine Ribs Recipe! Try it...You make it the same way as the chicken recipe.
By Chef David Alex on
6/15/2010 9:24 AM
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Re: Pickled-Brine Chicken Recipe
David,I tried this recipe last night and it was great!!
By Jason on
4/15/2010 7:06 PM
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Re: Pickled-Brine Chicken Recipe
Chef David, Excellent recipe. Whole family enjoyed it, and are looking for more.
By jyoungs on
4/15/2010 7:07 PM
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