Brined Pan Roasted Chicken
Serves: 6
Total Time: 9 hours
Prep Time: 8 hours
Difficulty Level: Medium
BY CHEF JOHN ASH
A new, delicate flavor profile is added to a family favorite recipe by adding feta cheese to the brine. Pair this dish with The Cutrer chardonnay.
INGREDIENTS
6 oz feta cheese, crumbled
Kosher salt
6 large bone-in, skin on chicken thighs (about 3 pounds)
3/4 tsp freshly cracked black pepper, to taste
2 tbsp dried oregano, preferably Greek
Extra-virgin olive oil
3 medium lemons, 2 sliced and the 3rd cut into wedges for serving
6 peeled garlic cloves, cut in thirds lengthwise
2/3 c black olives
1 qt gently packed spicy greens such as arugula, upland cress, nasturtium leaves and flowers or a combination
INSTRUCTIONS
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Combine 4 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in a container or ziplock bag large enough to submerge chicken and cover with the feta brine. Refrigerate at least 8 hours or overnight.
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Remove chicken from brine, discarding brine and pat chicken dry with paper towels.
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In a small mixing bowl, combine 1-1/2 teaspoons salt, pepper, oregano and 3 tablespoons olive oil. Massage this mixture into the chicken thighs on all sides.
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Heat oven to 400 degrees. Place a large ovenproof skillet over moderately high heat. Add 2 tablespoons oil and heat until it shimmers.
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Place thighs skin side down and cook for 5 – 8 minutes or until skin is nicely browned and crisp. Turn and cook for a couple of minutes on the flesh side. Place sliced lemons, garlic cloves and olives under and over the chicken and place pan in oven and cook until
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Remove pan from oven sprinkle remaining crumbled feta into juices in pan. Let chicken rest for at least 5 minutes and then serve on a bed of greens drizzled with the feta laced pan juices and lemon wedges on the side to squeeze over if desired.
