Pepper-Brined Chicken with honey-garlic sauce

Pickled banana peppers add briny, spicy crunch to many foods, but while those vibrant golden rings quickly disappear from the jar, the salty, flavorful liquid they’re packed in often just gets discarded. But not anymore — it makes an ideal brine for chicken. Take chicken to a new level and pan roast a couple of brined hindquarters. They’re more moist and flavorful than breasts, and the brine adds even more juiciness. After removing the hindquarters from the brine and patting dry, all you need to do is coat them in flour for a crispy sear, then finish in the oven. Use the flavorful drippings to whip up a sauce.

Pepper-Brined Chicken with honey-garlic sauce
Pepper-Brined Chicken with honey-garlic sauce

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • 2 2

    2 chicken hindquarters (10–12 oz. each)

  • 1

    from 1 jar (16 oz.)banana pepper rings

  • Black pepper

  • 1/4 1/4

    1/4 cup all-purpose flour

  • 1/2 1/2

    1/2 tsp. dried thyme

  • 2 2

    2 Tbsp. safflower or peanut oil

Directions

Submerge chicken in liquid from banana pepper jar in a large bowl; cover and chill, turning occasionally, 4 hours or overnight. Preheat oven to 400°. Remove chicken from liquid and pat dry with paper towels; season with black pepper. Combine flour and thyme; dredge chicken in flour mixture. Sauté chicken in oil in a sauté pan over medium-high heat until browned on both sides, 8–10 minutes. Transfer pan to oven and roast chicken until an instant-read thermometer inserted into the thickest part of the thigh or leg registers 170°. Transfer chicken to a plate and tent with foil. Carefully place pan on stove top over medium-high heat. Deglaze pan with broth, scaping up any brown bits. Add garlic and honey; simmer until broth reduces to about 1/4 cup, 3–5 minutes. Off heat, whisk butter into sauce a few cubes at a time until all butter is incorporated and sauce thickens. Serve sauce with chicken.

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