Whenever I cook chicken, I marinate in a brine, usually overnight. A brine is a liquid, mainly water, and can contain all kinds of spices, oil, vinegar, and even fruit. There are many available in the stores but I like to make my own. In this case here is my brine.

2 quarts of water, 1/4 cup salt, teaspoon black pepper, 1/8th cup olive oil, 1 teaspoon vinegar, and then I took an whole orange, cut it up and ground it all, including the skin, in a food processor. Then I added it to the brine. Stir the brine.

Before I add the chicken, I take a large fork and punch holes in the chicken so that the flavors will seep through.

Then into the fridge to marinate in the brine overnight.

The next day take the chicken out and let it sit, in the brine, for about half an hour to come up to room temperature.

Then I heat a pan over fairly high heat, melt a cup of butter in it and add the chicken once the butter begins to boil. I cook the chicken for about 5-8 minutes, turning it over once. I try to brown both sides of the chicken. But I usually don’t let it cook for more than 8 minutes or so.

Then I sprinkle a little salt over the pieces, and I add a cup and a half of the brine. just enough to cover them about half way up.

I cover the pan and transfer it to the oven and bake it at 350 degrees for 45 minutes.

Every time, it comes out moist and tender. The chicken literally falls off the bone.

I use a Dutch oven to cook the chicken on the stove and transfer it to the oven, like these below.