Olive-Brined Chicken with Grilled Onions and Paprika Oil
A brine made with olives, lemons and a slew of bay leaves does most of the work of flavoring this dish. "I like to use fresh bay leaves whenever possible," chef Paul Virant says. "They have a more fragrant, floral pungency." To add an extra layer of smokiness, Virant brushes the chicken legs and the sweet onions that accompany them with a quick pimentón-infused oil. More Grilled Chicken Recipes
The smoked-paprika oil can be refrigerated for up to 1 week.
This hearty chicken dish would be equally at home served in the U.S. for July Fourth or in the south of France. Certainly the refreshing rosés of regions like Les Baux de Provence have a fresh intensity that pairs well here (Virant chose to pour a rosé with this dish, too).