Chicken in Brine Sauce

How to prepare chicken in brine sauce

1. Season the meat with salt and pepper and grill it. I used a steam grill pan: 30 minutes on one side, then I turned the thighs and left them 15 minutes on the other side. Then I cut the meat into regular cubes.
   * you can use any chicken meat; if it has bones, grill it and then debone it; I prefer boneless thighs because they are very tasty on the grill and easy to cut at the end
2. In 2 cups of water, add the onion, roasted pepper cut into small cubes, thyme, salt, and pepper. Boil everything for 5 minutes from when it starts to boil. Taste the brine while it cooks and add more seasonings or salt if you think it is necessary.
3. Add the finely chopped tomatoes, plus 3 tablespoons of the juice they were stored in, and boil for another 5 minutes.
   * in summer you can use fresh tomatoes that you roast on the grill with the peppers, then peel them and chop them, keeping the juice they release
4. Crush the garlic and mix it with the oil in a thin stream, like making mayonnaise, to get a paste. Add the paste to the pot together with the finely chopped parsley and let it boil 2-3 more times.
6. Pour the hot brine over the chicken, cover the dish, and let it sit for at least an hour.
7. Serve cold or warm with hot polenta.

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