Pickle-Brined Chicken with Herb Sauce | RICARDO

Ingredients

• 6 chicken legs, with the skin
• 1/2 cup (125 ml) pickle juice
• 2 tsp salt
• 1 celeriac, peeled and cubed
• 1 rutabaga, peeled and cut into long sticks 1/2 inch (1 cm) thick
• 4 carrots, peeled and cut into long sticks 1/2 inch (1 cm) thick
• 2 tbsp (30 ml) olive oil
• 3 cloves garlic, chopped
• 3 tbsp (45 ml) olive oil
• 2 cups (70 g) chopped curly-leaf parsley (stems and leaves)
• 1/4 tsp dried rosemary
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 tbsp chopped pickles
• 1/4 cup (60 ml) mayonnaise
• 2 tbsp (30 ml) water