Garlic Brined Chicken With Crispy Sage Recipes

GARLIC BRINED CHICKEN WITH CRISPY SAGE

Steps:

• Place the water and salt in a large bowl. Stir until salt is dissolved. Add 8 sage leaves, minced garlic and chicken; stir gently. Be sure liquid covers the chicken and allow to stand for 15 minutes.
• Transfer chicken to a paper towel-lined plate and pour the liquid over a mesh strainer to reserve the sage leaves and garlic. (No need to reserve the water brine.)
• Pat the chicken dry with a paper towel.
• Heat a large non-stick or well-seasoned skillet until warm. Add butter and 2 tablespoons oil and heat over medium heat.
• Add chicken and cook 5 minutes.
• After 5 minutes, add reserved sage and garlic (from the brine).
• Turn the chicken and cook another 3 minutes.
• Reduce heat to low, cover the pan with a lid and cook 2 minutes.
• Test the chicken with a meat thermometer inserted into the thickest part of the breast. Chicken breasts are done when the internal temperature is 160°F.
• If needed, replace the lid and cook just until chicken is done.
• Remove from the heat (keep lid on) and let rest for 2 minutes.
• While the chicken rests, fry the sage leaves: If necessary, add 1 tablespoon more oil to the pan. Heat oil over medium heat. Place the extra 12 sage leaves in the hot oil and cook for 3-5 seconds per side or until crispy. Turn off heat and transfer leaves to a paper towel to dry.
• To serve the chicken:
• Place chicken breasts on a serving dish and drizzle with the pan juices. Top with crispy sage leaves.
• Enjoy!

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.