If you have a hankering in the winter for chicken infused with smoke from an outdoor grill, you don't have to fire up the smoker, shiver in the cold and suffer for your quest for flavor. It's possible to do it on the stovetop. This adaptation of Steve Raichlen's ``Victory Chicken,'' adds a brining process to get the meat tender and adds shallots in the final stages to boost the flavor. --- —Patrick Cole
4 chicken breasts or thighs, water (for brine), kosher salt, sugar, peppercorns, honey, bay leaf
Prepare a brining solution by adding the sugar, salt, peppercorns honey and bay leaf to a container or stock pot full of water. Place the chicken in the brine for 1 to 3 hours and refrigerate.
After the brining process, rinse the chicken and season with the Kansas City Rub, salt, pepper and garlic powder.
Heat the butter in a grill pan or 12'' cast iron skillet and after it melts, pour in the liquid smoke. When the pan gets hot and begins to smoke, sauté the chicken for about 4 minutes on each side. Slice the shallot in half and place the two pieces in the pan or skillet. Meanwhile, preheat the oven to 350 degrees F.
After sautéing the chicken, move it to the oven for another 10-14 minutes or until the chicken reaches an internal temperature of about 165 degrees. In the meantime, baste the chicken with the butter/liquid smoke mixture. Once cooked, then remove the chicken from the skillet and let it rest at room temperature for about 5 minutes and then serve.