Lunch

Brined Chicken Breast with Charred Corn, Black-Eyed Peas and Basil Oil

Name: Brined Chicken Breast with Charred Corn, Black-Eyed Peas and Basil Oil
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (6 oz each); Brine: 4 cups water, 3 tbsp kosher salt, 2 tbsp sugar, 4 bay leaves, 6 peppercorns, 2 smashed garlic cloves; Poaching: 6 cups low-sodium chicken stock, 1 small onion (quartered), 2 thyme sprigs, 1 bay leaf, 6 peppercorns, salt to taste; 1½ cups fresh corn kernels (or frozen, thawed); ¾ cup cooked black-eyed peas; 2 tbsp olive oil; 1 small shallot, minced; ½ tsp smoked paprika; Salt and black pepper to taste; 8 fresh basil leaves; 3 tbsp extra virgin olive oil (for basil oil); 8 fresh sage leaves; 1 tbsp olive oil (for finishing); Fleur de sel for plating

A brined and hand-poached chicken breast, finished with a perfect golden sear, sits atop a warm tumble of charred corn, tender black-eyed peas, and crispy sage. Finished with a peppery basil oil that catches and carries every flavor.

858calper serving 59gprotein 45gcarbs 53gfat 15min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this