Brined Chicken Thighs

Isn't that what everyone is looking for; the most they can get from each and everyday? Even just being outside and looking at the sky or the birds or the rain and resting your mind for that moment. Seeing the clouds drift and wishing you could hitch a ride on one, wouldn't that be fun? Looking for the little red bird that visits each day and calls to you. And if that little bird is not around for a day or two, you worry but then you hear the call and rush to see and there he is in all his splendor and the day is complete.

Ingredients:

8 chicken thighs

Olive oil

For the Brine:

4 cups water

3 tbs. salt

1 tbs. ground black pepper

2 bay leaves

2 cloves garlic

1 tsp. paprika

1 tbs. lemon juice

1 tsp. vinegar

Combine all of the ingredients for the brine in a large pot; add the chicken thighs and refrigerate for at least two to three hours or overnight.

Remove the chicken thighs from the brine and pat dry with a paper towel.

Heat a large frying pan with 2 tablespoons of olive oil. Add the chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do.

When one side is golden gently turn over and cook on the other side.

Cooking time should take about 40-45 minutes on the stove-top or you may bake the chicken with a drizzle of olive oil at 350 degrees for about 40-45 minutes.