Name: Negroni Chicken with Braised Blood Oranges
Cook time: 14 hours
Yield: 4 Servings
Ingredients: 4 quarts cold water; 3/4 cup coarse kosher salt; 1/4 cup sugar; 4 chicken breast halves with skin and bones (21/2 to 3 pounds total); 6 whole cloves; 8 garlic cloves, smashed; 1/4 cup sweet (red) vermouth; 3 large fresh thyme sprigs, chopped; 1 teaspoon ground cinnamon; 1 teaspoon grated blood orange peel; 1/2 teaspoon dried crushed red pepper; 4 tablespoons extra-virgin olive oil, divided; 3 tablespoons unsalted butter, divided; 4 cups thinly sliced onions (about 2 large); 6 juniper berries, ground in spice mill; 1 cup low-salt chicken broth; 1 teaspoon red wine vinegar; 1 teaspoon chopped fresh marjoram; Braised Blood Oranges (click for recipe); Fresh marjoram sprigs (for garnish)

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