470 ml water
4 chicken fillets
2 tbsp olive oil
1 garlic clove, peeled and halved
2 shallots, finely chopped
1 knob of butter
1 handful of fresh flat-leaf parsley, chopped
Juice from 1/2 a lemon
Salt and black pepper
1 In a large jug, mix the salt and water and let the salt dissolve. Pour the brine into a resealable plastic bag, add the chicken fillets and seal the bag. Place in the fridge for four hours.
2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Remove the chicken from the bag and rinse it well under cold water. Pat the chicken dry with kitchen paper and brush with olive oil. Rub with a little black pepper.
3 Heat a large pan or griddle pan over a medium-high heat until almost smoking. Cook the chicken fillets for five minutes, then turn them over and cook for another five minutes.
4 Remove the chicken to a baking dish and bake in the oven for another 10-15 minutes.
5 For the sauce, heat a small pan over a medium heat. Add the oil, garlic and shallots and cook for one minute. Add the butter, letting it foam and brown a little for one more minute. Remove the garlic pieces and discard, then add the parsley, lemon juice, salt and pepper. Stir for 2-3 minutes, then remove from the heat.
6 Remove the chicken from the oven and allow to rest for a few minutes. Serve the chicken with the parsley shallot sauce and roast potatoes.