Orange Demi-Glaze Brined Chicken Breasts w/Sicilian Glaze and Puttanesca-Style Pananella!

Ingredients:

Glaze:

• EVOO
• 4 garlic cloves, chopped
• 2-3 sprigs rosemary, chopped
• 1 italian cherry chile pepper
• 1/2 cup Marsala wine
• 1 blood orange 
• 1/2 cup chicken stock
• 1/3 cup honey

Puttanesca-Style Panzanella:

• 3-4 tomatoes, chopped
• 1 cup fresh flat-leaf parsley leaves
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/3 cup EVOO
• 2 tbsp red wine vinegar
• 2 garlic cloves, chopped
• 1 italian red cherry chile or jalapeno, chopped and seeded
• 1 lemon, juiced
• 1/2 loaf sourdough bread, cut into small squares
• 3/4 cup black olives, pitted and chopped

Brine:

• 3-4 tbsp grated red onion
• 2 tbsp kosher seas salt
• 4 garlic cloves, chopped
• A few sprigs fresh rosemary
• 1 lemon, sliced
• 4 pieces skinless, boneless chicken breasts (about 2 pounds)
• Puttanesca-Style Panzanella (see recipe below)

What to do:

1. 2 days in advance mix together your brine: put the onion, salt, garlic, rosemary, lemons, and 4 cups water in a large resealable bag or large bowl. Add the chicken and refrigerate for up to 2 days.
2. When ready, for the glaze: heat the EVOO in a small pot over medium to medium high heat. Add the garlic, rosemary, and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3-4 tbsp, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool and set aside.
3. Heat a grill pan, griddle, or cast iron skillet over medium high heat. Remove chicken from brine, pat dry, and brush with EVOO, then cook, turning occasionally, until the chicken is cooked through. Meanwhile, gently warm the glaze. Bast the chicken with the glaze during the last 4 minutes of cooking.
4. Meanwhile, for the Panzanella: combine the tomatoes, parsley, onions, and bell peppers in a large bowl. Whisk together EVOO, vinegar, garlic, chile pepper, and lemon juice in a small bowl. Cut the bread, toss the bread, vegetable mixture and olives with the dressing from the small bowl. Mix and serve with the chicken.

Enjoy!