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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 quart(s) water |
2 tablespoon(s) kosher salt |
3 clove(s) garlic crushed |
1/3 cup(s) honey |
2 sprig(s) fresh sage leaves only |
1/4 cup(s) apple cider vinegar |
1 whole(s) juice and zest of lemon |
4 whole(s) chicken breasts bone in, skin on |
2 slice(s) smoke bacon finely chopped |
3 whole(s) sweet potatoes scrubbed and thinly sliced |
4 whole(s) medium potatoes scrubbed and thinly sliced |
1 whole(s) medium onion peeled and thinly sliced |
4 clove(s) garlic peeled and thinly sliced |
2 sprig(s) fresh sage leaves shredded |
1 2/3 cup(s) chicken broth |
2/3 cup(s) heavy cream |
1 cup(s) parmesan cheese grated |
olive oil |
sea salt and black pepper |
butter |
Directions:
1. Mix water, kosher salt, honey, garlic, sage leaves only, apple cider vinegar, and juice and zest of 1 lemon for brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.
2. Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
3. Preheat oven to 350F. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.
4. Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.
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