Ingredients

For the brine:

1 quart water

2 Tbsp kosher salt

1⁄3 cup honey

3 clove garlic, crushed

2 sprigs fresh sage, leaves only 1⁄4 cup apple-cider vinegar Juice and zest of 1 lemon

For the bake:

4 chicken breasts, bone in, skin on

2 slice smoked bacon, finely chopped

3 sweet potatoes, scrubbed and thinly sliced

4 medium potatoes, scrubbed and thinly sliced 1 medium onion, peeled and thinly sliced

4 clove garlic, peeled and thinly sliced

2 sprigs fresh sage, leaves shredded

Olive oil

Sea salt and fresh black pepper

12/3 cups chicken broth, preferably organic

2⁄3 cup heavy cream

1 cup grated Parmesan cheese

A few pats of butter

Preparation

DIRECTIONS

  1. Mix 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 350°F. 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.