Type what you have

Ingredients

• ✓ brine
• water
• hot yellow pepper
• white wine vinegar
• pickling spice
• sugar
• salt
• turmeric
• egg

Instructions

1. 1 Stir water, peppers and brine, vinegar, pickling spice, sugar, salt, and turmeric together in a ½-gallon mason jar or container. Add eggs; seal container. Refrigerate for at least 2 days.

By bdweld

Ingredients

• ✓ brine
• chicken breast
• oregano
• rosemary
• feta cheese
• water
• garlic
• olive oil
• black pepper
• lemon

Instructions

1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
2. 2 Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
3. 3 Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ brine
• parsley
• hot cherry pepper
• salt
• italian seasoning
• cherry pepper
• chicken broth
• white wine
• potato
• garlic
• green bell pepper
• red bell pepper
• onion
• cremini mushroom
• olive oil
• all-purpose flour
• chicken breast
• turkey sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Cook sausage in a 5-to 6-quart Dutch oven over medium heat until browned, 6 to 8 minutes; transfer to a bowl with a slotted spoon.
3. 3 Place flour in a shallow plate; dredge chicken pieces in flour to coat.
4. 4 Heat 1 tablespoon oil in Dutch oven; add chicken and cook until lightly browned, 4 to 5 minutes. Transfer chicken to the bowl with sausage.
5. 5 Add remaining 1 tablespoon oil to the Dutch oven. Add mushrooms, onion, and bell peppers. Cook until tender, 6 to 8 minutes.
6. 6 Stir in garlic and cook until fragrant, about 1 minute.
7. 7 Stir in potatoes, white wine, chicken broth, brine, Italian seasoning, and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.
8. 8 Add Peppadew peppers and browned chicken and sausage; cook and stir until heated through and sauce is slightly thickened, about 3 minutes.
9. 9 Sprinkle with parsley before serving.

By Juliana Hale