4 chicken breast halves, on the bone (about 3/4 pound each), plus 2 whole chicken legs
2 cups brine from jarred dill pickles
Freshly ground black pepper
Salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 medium onions, thickly sliced
2 carrots, thickly sliced
2 celery ribs, thickly sliced
1/2 cup semi-dry white wine, such as an off-dry Riesling
2 bay leaves
1 tablespoon whole black peppercorns
4 cups chicken stock or low-sodium broth
2 pounds Swiss chard—thick stems and ribs removed, leaves coarsely shredded
1 large garlic clove, thinly sliced