-4 8 oz airline chicken breasts
-1 quart water
-1 cup of kosher salt
-1/2 cup of sugar
-1/2 cup of honey
-2 bay leaves
-1 teaspoon peppercorn
-2 cloves garlic
-1 shallot rough chop
-2 sprigs thyme
-2 sprigs rosemary
-2 sprigs oregano
-juice of 1 lemon, reserve juiced lemon
-2 tablespoon minced garlic
-1/4 cup extra virgin olive oil
-1 tablespoon finely chopped oregano
-2 tablespoons lemon juice
-2 cups rich beef stock (or chicken if preferred)
-1/4 cup Frangelico liqueur
-1 teaspoon minced shallot
-1 tablespoon unsalted butter, room temperature
-2 tablespoon heavy cream
-1 peach, quartered, pit removed and thinly sliced
-2 portobello mushrooms, gills removed, cut into 1/2 inch squares
-1 tablespoon sautee oil
-Salt and pepper to taste
-1/2 pound of redskin potatoes, quartered
-1 tablespoon of chopped oregano
-Extra virgin olive oil to taste
-Salt and pepper to taste
First make the brine, either the day before or the morning before dinner. Combine all ingredients in a medium sized sauce pot. On medium heat, simmer until the shallot and garlic are tender. Remove from heat and cool. Be sure that the liquid remaining is still equal to a quart.
Find a container that will hold the chicken with enough space so that they do not overlap and deep enough so they do not rise above the lip. Pour the brine over the chicken and place in refrigerator for 2 to 3 hours.
Then marinate the chicken. Remove chicken, rinse with cold water. Pat them dry and place in marinade for no less than 1 hour.
When you are ready to cook for dinner, pre-heat oven to 350 degrees, place chicken on a sheet pan with a wire rack, and bake for 10 to 15 minutes or to desired doneness.
For the redskin mashed potatoes, place potatoes in a medium pot and cover with cold water. Place on high heat until they begin to boil, then bring the heat down to simmer. In about 20 minutes they should be fork tender. Drain using a colander, place them back in the pot and with a wooden spoon “smash” them. While doing so add the oregano, extra virgin olive oil, salt and pepper.
To make sauce:
In a small sauce pot, use a small amount of the butter to sautee the shallots, when they are translucent, add the Frangelico and reduce by half. Then add the stock and reduce to about 3/4 cup of liquid. Whisk in the remaining butter and heavy cream, simmer for 3-5 minutes until sauce reaches a thick enough consistency to coat the back of a spoon.
Right before serving, in a large and very hot sautee pan, heat oil and carefully place in mushrooms and peaches. Be sure to spread them evenly throughout the pan. Cook about 3-5 minutes, once brown color develops toss them and remove from heat. Seasoned as desired.