Pickle-Brined Chicken with Herb Sauce

Name: Pickle-Brined Chicken with Herb Sauce
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 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; 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

(14)

Rate this recipe

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 (p. 56)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers

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
- In a glass dish, combine the chicken, pickle juice and salt. Cover and refrigerate for 12 hours or overnight, turning the chicken once or twice. Drain the chicken and discard the marinade.
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the prepared baking sheet, combine the vegetables and oil. Season with salt and pepper. Place the chicken over the vegetables and oil lightly. Bake for 1 hour or until the meat easily detaches from the bone and the vegetables are tender.
Sauce
- In a skillet over medium-high heat, brown the garlic in the oil. Add the parsley, rosemary, oregano and red pepper flakes. Cook for 2 minutes or until the parsley has wilted. Add the chopped pickles, mayonnaise and water. Remove from the heat. Season with salt and pepper. Thin out the sauce with water, if needed.
- Serve the chicken with the herb 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.

Pickle-Brined Chicken with Herb Sauce

Categories

Ingredients

Chicken

Sauce

Preparation

Chicken

Sauce

Note from Ricardo

Personal Note