Braised Chicken with Salmorejo Sauce

Ingredients

• 1/4 cup kosher salt, plus more
• 1/4 cup packed light brown sugar
• 10 whole black peppercorns
• 7 cloves garlic, crushed and peeled
• 3 bay leaves
• 3 pounds chicken leg quarters
• 2 tablespoons white wine vinegar
• 2 teaspoons pimentón (smoked Spanish paprika)
• 1/2 teaspoon ground cumin
• 1 dried New Mexican chile, stemmed and seeded
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 1 1/2 cups white wine

Directions

Step 1

Make the brine: In a small saucepan, combine the 1/4 cup salt with the brown sugar, peppercorns, 2 garlic cloves, 2 bay leaves, and 1 cup of water and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat, stir in 2 cups of cold water, and let the mixture cool. Pour the brine into a large resealable plastic bag, add the chicken pieces, and refrigerate at least 8 hours or overnight.

Step 2

Heat the oven to 350°F. In a blender, blend the 5 remaining garlic cloves and bay leaf with the wine, vinegar, pimentón, cumin, chile, and 2 1/2 cups water until smooth. Drain the chicken pieces, pat dry with paper towels, and discard the brine.

Step 3

In an 8-quart saucepan, heat the olive oil over medium-high heat. Season the chicken lightly with salt and pepper, add to the pan, and cook, turning once, until browned all over, about 8 minutes. Pour in the blended wine and spices and bring to a boil. Cover, place in the oven, and cook until the chicken is tender, about 1 to 1 1/2 hours. Transfer the pan to a rack, lift the chicken from the pan, and transfer it to a serving platter.

Step 4

Place the pan over high heat and boil the braising liquid until reduced to 3/4 cup, about 5 minutes. Spoon the sauce over the chicken, drizzle with extra virgin olive oil, and serve while hot.