Apple CIder-Brined Chicken With Sage Pan Gravy

• 4 cups apple cider
• 6 cups water
• 12 cup plus 1 tsp. kosher salt, divided
• 12 cup light brown sugar, firmly packed
• 2 apples, cored and chopped
• 1 yellow onion, chopped
• 4 garlic cloves, cut inhalf
• 2 dried hot chili peppers
• 1 tablespoon whole black peppercorn
• 8 cups ice
• 4 chicken breast halves, skin on
• 1 teaspoon fresh ground black pepper, divided
• 6 tablespoons olive oil, divided
• 14 cup all-purpose flour
• 13 cup sherry wine
• 1 12 cups chicken broth
• 1 sprig fresh sage

1. In a large stockpot over high heat, bring to a boil cider, water, 1/2 cup salt, brown sugar, apples, onion, garlic, chile peppers, and peppercorns.
2. Reduce heat to medium-high, and simmer for about 10 minutes.
3. Remove from heat, and add ice, stirring to combine.
4. Add chicken to brine, placing a heavy plate over chicken to fully submerge.
5. Cover, and refrigerate for 8 hours, or overnight.
6. Remove chicken from brine; discard brine.
7. Drain chicken and pat dry.
8. Season chicken with 1/2 teaspoons salt and 1/2 teaspoons black pepper.
9. Preheat oven to 350 degrees.
10. In a large ovenproof skillet over medium-high heat, heat 3 tablespoons olive oil.
11. Add chicken, skin side down, and cook for about 5-8 minutes, until browned.
12. Turn chicken over, and brown other side.
13. Place skillet in oven, and bake until chicken registers 165 degrees on an instant-read thermometer when inserted into thickest portion, about 15-20 minutes.
14. Remove skillet from oven; remove chicken to platter; reserving drippings.
15. Let cool for at least 10 mminutes.
16. In skillet with reserved drippings, heat remaining 3 tablespoons olive oil.
17. Add flour, whisking to combine, and cook for 2-3 minutes.
18. Add sherry, and whisk to combine.
19. Continue to cook, scraping browned bits from bottom of pan.
20. When almost all liquid is absorbed, add broth, a little at a time, stirring until smooth after each addition.
21. Add sage, remaining 1/2 teaspoons salt and remaining 1/2 teaspoons pepper.
22. Reduce heat to medium-low, and simmer until thickened.
23. Serve gravy over chicken.
24. Garnish with sage and thyme.

apple cider, water, kosher salt, light brown sugar, apples, yellow onion, garlic, hot chili peppers, black peppercorn, chicken, fresh ground black pepper, olive oil, flour, sherry wine, chicken broth, sage

Taken from www.food.com/recipe/apple-cider-brined-chicken-with-sage-pan-gravy-519287 (may not work)