For 2p brine 4 chicken chops in 500 ml of salted water (dissolve 20 grams of seasalt in 500 ml of lukewarm water and cool down) with a few large pieces of the skin (try to peel without the white part of the skin) of an orange, 1 fresh bay leaf, 1 rosemary twig and a cinnamon stick. Store in the fridge for 4-8 h. Fry 2 sliced white onions in olive oil for 20-25 mins until soft. Add 1 table spoon of finely chopped fresh rosemary, 1 table spoon of honey, 1 table spoon of balsamic vinegar, a drizzle of red wine, the zeste of ½ orange, 1 cinnamon stick and 1 piece of celery. Simmer for another 15mins. Remove the cinnamon and the celery. Taste and add pepper and salt.
Take the chicken out of the brine and dry. Put 2 pieces of chicken in an oven dish, skin downwards. Spread the onion mixture on the chicken, and 2 bay leaves on each piece of chicken. Cover each one with another chicken part and make packages with kitchen rope. Sprinkle with olive oil. Bake in the oven for 35-45 mins at 180°.
A lovely puree of 500 grams peeled and chopped Jerusalem artichokes and 200 grams of peeled and chopped potatoes is a wonderful side dish. Melt 1 table spoon of butter. Add 2 chopped garlic cloves, 1 bay leaf and 50 ml of milk. Leave this mixture at low heat for approx 10 mins. Mix the puree with the milk, add a bit of light cream to obtain a smooth texture, pepper and salt.
Perfect dish for this season.