Brined then Braised Pastoral Plate Poulet Rouge
For the brine: 1 cup kosher salt, 1 cup sugar ( I use coconut palm sugar )
1 tablespoon of olive oil
1 carrot sliced
1 stick celery sliced
This is an EXTREMELY easy recipe and it tastes great with long grain brown basmati rice….
Make the brine by mixing the salt and sugar in a large stock pot then fill with enough water to cover the chicken. Make sure the salt and sugar are dissolved before putting the chicken in the brine.
Put the chicken in the brine, cover and refrigerate for at least 2-4 hours, could be longer if you need. Remove and dry the chicken and allow to come to room temperature.
Preheat the oven to 280 degrees
Meanwhile, heat on the stove a large le creuset pot add olive oil and sauté the carrot and celery. Do not add any salt. Remove when they are soft and lightly golden. Set aside.
Add more olive oil and brown the chicken breast side down for 4 minutes until skin is nicely browned. Turn the chicken and brown the back for 4 minutes. Then add the carrots and celery back in the pot. Cover and place in the oven for 1 hour and 20 minutes. Serve juices on the side, lovely, lovely!!!!