You might think that salt water is the simplest wet brine, but Emma has one that's even easier: olive brine. It seasons the chicken throughout, helps the cooked meat retain moisture, and adds a deep savoriness. Throw in some garlicky croutons and a bouquet’s worth of parsley and you have a one-skillet dinner—or Thanksgiving for two. GET THE RECIPE ►► https://f52.co/3l17LTVINGREDIENTS4 bone-in, skin-on chicken thighs1/4 cup drained mixed (or kalamata) pitted olives, packed, brine reservedKosher saltExtra-virgin olive oil2 cups torn, bite-size bread chunks2 large (or 3 small) garlic cloves, peeled and minced1/2 bunch (about 2 1/2 ounces) parsley, leaves plucked and roughly choppedSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
