The salt in brine breaks down connective tissue in the chicken, making it more tender. Plus the brine infuses the meat with extra flavor and moisture, keeping it extra juicy when cooked.

EatingWell Magazine, April 2022

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Credit: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie

Recipe Summary

active:
20 mins
total:
3 hrs 40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large sealable plastic bag or nonreactive container just large enough to hold it in an even layer. Pour in brine and seal. Refrigerate, turning the chicken once or twice, for at least 3 hours and up to 12 hours.

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  • Discard the brine and pat the chicken dry; season with pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden, 5 to 7 minutes. Flip the chicken, reduce heat to medium-low, cover and cook until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 12 to 15 minutes more. Transfer to a plate.

  • Pour off all but 1 tablespoon of the drippings. Add herbs and shallots and cook over medium heat, stirring frequently, until the shallots are tender, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer, scraping up any browned bits, until slightly reduced, 1 to 2 minutes. Add broth and simmer until reduced by half, about 3 minutes more. Add lemon juice.

  • Return the chicken and any accumulated juices to the pan and turn to coat in the sauce. Sprinkle with more herbs, if desired.

To make ahead

Brine chicken (Step 1) for up to 12 hours.

Nutrition Facts

3 oz. chicken & 1/4 cup sauce
273 calories; protein 28g; carbohydrates 6g; dietary fiber 1g; sugars 2g; fat 12g; saturated fat 3g; mono fat 6g; poly fat 2g; cholesterol 142mg; vitamin a iu 663IU; vitamin b12 1mcg; vitamin c 14mg; vitamin d iu 8IU; vitamin e iu 1IU; folate 25mg; vitamin k 128mg; sodium 235mg; iron 2mg; magnesium 38mg; potassium 458mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 7mg; vitamin b6 1mg.
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