Roasted Brined Chicken
over Sautéed Cabbage

Serves 4 people

“We love to ‘eat local,’ sampling regional dishes everywhere we travel. When I come home to Napa, Mary Ann and I try and recapture the flavors we've enjoyed, using our own regional ingredients. This particular dish was inspired by a wonderful meal we shared with a rural French family. Enjoy it with Annabella Carneros Pinot Noir.”

Dissolve sugar and salt in one gallon of water. Add chicken and all above ingredients. Cover with lid and refrigerate overnight.

Preheat oven to 450 degrees. Place chicken in roasting pan on wire rack. Brush chicken with olive oil. Bake 15 minutes, then lower oven to 400 degrees and roast for 45 minutes or until juices run clear and skin is golden brown. Remove from oven and cover with foil. Let rest for 10 minutes.

For cabbage: Sauté bacon in large pan until browned. Add crushed pepper flakes and cook for 1 minute. Add cabbage and toss until it becomes mostly limp but with a little crunch remaining. Salt and pepper to taste. Transfer cabbage to large warmed platter. Arrange cut chicken pieces on top of cabbage and serve immediately.

For brined chicken

1 roasting chicken

3 Tbsp olive oil

1 yellow onion, coarsely chopped

1 carrot, cut into ½ inch pieces

1 stalk celery, cut into ½ inch pieces

2 cloves garlic, smashed

1 doz whole peppercorns

1 sprig fresh rosemary

1 lemon, quartered

1 bunch parsley stems

½ cup kosher salt

¾ cup brown sugar, packed

1 gallon water

1 gallon or larger sized airtight container (large enough to hold chicken and all ingredients including 1 gallon of water)

For cabbage

3 strips smoked bacon, diced

½ head of red cabbage

½ head of Savoy cabbage

1 pinch red pepper flakes

1 tsp olive oil

Salt and pepper to taste

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Roasted Brined Chicken over Sautéed Cabbage

Roasted Brined Chicken
over Sautéed Cabbage