Olive-Brined Chicken with Grilled Onions and Paprika Oil


  • 0.25 cup(s) sugar
  • Finely grated zest and juice of 2 lemons
  • 0.5 cup(s) kosher salt
  • Salt and freshly ground pepper
  • 12 whole(s) chicken legs
  • 0.5 cup(s) pimiento-stuffed Spanish olives
  • 3 large Vidalia or other sweet onions
  • + 8 more ingredients
    • 1 tablespoon(s) hot pimentón de la Vera
    • 1 cup(s) pitted Spanish green olives
    • 0.25 cup(s) herbes de Provence
    • 0.5 cup(s) flat-leaf parsley leaves
    • 2 quart(s) water
    • 0.5 cup(s) vegetable oil
    • 10 bay leaves
    • 2 tablespoon(s) chopped thyme

In a large saucepan, combine the water, kosher salt, sugar, herbes de Provence, lemon zest and juice, smashed olives and bay leaves and simmer to dissolve the salt. Pour the brine into a very large, nonreactive bowl or stock pot and let cool to room temperature, stirring occasionally. Submerge th...

View full recipe at Food & Wine


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