Brine chicken overnight!! Or, at least 2 hours. Brine: 1 qt water, 2 Tbsp kosher salt, 1/3 cup honey, 3 cloves garlic crushed, 2 sprigs fresh sage leaves, 1/4 cup apple-cider vinegar, juice and zest of 1 lemon. Mix ingredients in large bowl, add chicken, cover with plastic wrap and refrigerate 2-8 hours.
Remove chicken from refrigerator and let come to room temperature. Drain chicken, discarding brine and pat dry with paper towels.
Preheat oven to 350. In a roasting pan, toss the bacon, veggies, garlic and sage with the olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.
Remove veggie pan from oven, pour in cream and sprinkle with pepper and parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.
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|Serving Size: 1 Serving (3902g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 491 (23%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 27g||135 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 421.8mg||130 %|
|Sodium 9779.3mg||337 %|
|Potassium 7006.8mg||184 %|
|Total Carbohydrate 242g||71 %|
|Dietary Fiber 32g||128 %|
|Sugars, other 210g|
|Protein 162g||231 %|
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Calories per serving: 2104
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