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This week, we’re spotlighting recipes from The New Easy: 135+ Clever Solutions and Flavor-Packed Recipes for Weeknights and Weekends by Donna Hay (HarperCollins). Hay is an Australian cookbook author and has her own magazine. Try the recipe at home and let us know what you think!
Photograph by William Meppem
By Donna Hay
Sage and Garlic-Brined Chicken
1 liter (1 quart) cold water
⅓ cup table salt
8 sprigs sage
4 cloves garlic, smashed
4 x 160 grams (5 2/3 ounces) chicken breast fillets, trimmed
30 grams (1 ounce) unsalted butter
1 tablespoon extra-virgin olive oil
Place the water and salt in a bowl and stir to dissolve. Add the sage, garlic and chicken and allow to stand for 15 minutes.
Remove the chicken, sage, and garlic and pat dry with absorbent paper. Heat the butter and oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 5 minutes. Add the sage and garlic, turn the chicken, and cook for a further 5 minutes or until the chicken is golden brown. Reduce the heat to low and cover the pan with a lid. Cook for 4 minutes, remove from the heat, and stand, covered, for 2 minutes. Serve the chicken with the sage, garlic, and pan juices.
Reprinted with permission from The New Easy by Donna Hay (HarperCollins).
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