Lemon Chicken, Green Zebra Tomatoes and Black Olives
4 chicken legs chicken (2 lbs)
3 oz black olives
1 lemon and a half
1/4 cup olive oil
1 Tbsp honey
1 Tbsp sage leaves, chopped
14 oz green beans
4 to 5 green Heirloom tomatoes (Green Zebra)
For the brine:
Count about 1 quart water for 1 lb of chicken.
2 quarts of cold water = 8 US cups
1/2 cup Kosher salt
3 Tbsp sea salt
4 Tbsp fine sugar
Brining the Chicken:
Cut your chicken legs in 2 pieces each.
Mix the water with the salt and sugar, and immerse the chicken in it.
Cover and place in the fridge for a min of 2 hours.
The Lemon Chicken Recipe:
Preheat the oven at 350 F.
In a bowl, mix together the honey, juice of 1 lemon, olive oil and chopped sage leaves, and pour over the chicken.
Place the chicken legs in an oven dish with the marinade. Add the quartered tomatoes and half of a lemon cut in slices.
Add the olives. Place in the oven and cook for 1 hour.
In the meatime, blanch the washed and cleaned French beans for 15 mns in boiling salted water, and rinse them under cold water. Keep them on the side.
10 mns before the end of the chicken cooking time, add them in the dish.
I served this plat mijoté with plain polenta