Pickle-Brined Chicken with Herb Sauce

Pickle-Brined Chicken with Herb Sauce

  • Preparation 45 min
  • Cooking 1 h
  • Sinking 12 h
  • Servings 6
  • Freezes Yes

Who hasn’t poured a jar of pickle juice down the drain? We all have. But hold up: That’s some fine brine you’re squandering. This pickle-brined poultry, roasted with celeriac, rutabaga and carrots, proves there’s no better way to cram extra zing into a dish.

Featured in RICARDO Magazine (WINTER 2017)

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Ingredients

  • Chicken

    • 6 chicken legs, with the skin
    • 1/2 cup (125 ml) pickle juice
    • 2 tsp salt
    • 1 celeriac, peeled and cubed
    • 1 rutabaga, peeled and cut into long sticks 1/2 inch (1 cm) thick
    • 4 carrots, peeled and cut into long sticks 1/2 inch (1 cm) thick
    • 2 tbsp (30 ml) olive oil
  • Sauce

    • 3 cloves garlic, chopped
    • 3 tbsp (45 ml) olive oil
    • 2 cups (70 g) chopped curly-leaf parsley (stems and leaves)
    • 1/4 tsp dried rosemary
    • 1/4 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 2 tbsp chopped pickles
    • 1/4 cup (60 ml) mayonnaise
    • 2 tbsp (30 ml) water

Preparation

  • Chicken

  • Sauce

Note from Ricardo

Get the most out of herbs by using their leaves and stems. A mixture of fresh and dried herbs is as flavourful as it is economical.

Personal Note