2 tablespoons EVOO
4 cloves garlic, finely chopped
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
1 Fresno or Italian cherry chile pepper, finely chopped
1/2 cup Marsala wine, sherry or spicy red wine
1 blood orange or organic navel orange
1/2 cup chicken stock
1/3 cup honey
3 to 4 tablespoons grated red onion
2 tablespoons kosher or fine sea salt
4 cloves garlic, finely chopped
A few sprigs fresh rosemary
1 lemon, sliced
4 pieces skinless, boneless chicken breasts (about 2 pounds)
EVOO, for brushing
Puttanesca-Style Panzanella, for serving, recipe follows
2 pounds plum tomatoes, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1 medium red onion (you can use the rest of the onion you grated for the brine, recipe above), chopped
1 red bell pepper, seeded and chopped
About 1/3 cup EVOO
2 tablespoons red wine vinegar
2 teaspoons anchovy paste
2 cloves garlic, finely chopped or grated
1 Fresno or Italian red cherry chile pepper, finely chopped
1 lemon
1/2 loaf peasant bread
3/4 cup oil-cured black olives, pitted and chopped