Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy.
"On Sundays I like to make what I call “fast/slow dishes”: stuff you can get into a pan in five minutes—like chicken, short ribs, shins of beef—and then slow-cook. Let the oven do the work while I chase the kids. I have four! It’s anarchy, in the house you know." Read more...
ingredients: Add all to shopping list
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
Sea salt and 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
At a glance:
1 hour 20 min (marinate at least 2 hours ahead)
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.
Serves 8. Per serving: 450 calories, 23g fat, 90mg cholesterol, 610mg sodium, 24g protein, 37g carbs