Brined Chicken Thighs
Catherine Cappiello Pappas
·8 chicken thighs
·for the brine:
·4 cups water
·3 tbs. salt
·1 tbs. ground black pepper
·2 bay leaves
·2 cloves garlic
·1 tsp. paprika
·1 tbs. lemon juice
·1 tsp. vinegar
How to Make Brined Chicken Thighs
- Combine all of the ingredients for the brine in a large pot; add the chicken thighs and refrigerate for at least two to three hours or overnight.
Remove the chicken thighs from the brine and pat dry with a paper towel.
Heat a large frying pan with 2 tablespoons of olive oil. Add the chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do.
When one side is golden gently turn over and cook on the other side.
Cooking time should take about 40-45 minutes on the stove-top or you may bake the chicken with a drizzle of olive oil at 350 degrees for about 40-45 minutes.