Place the chicken, chickpeas, chopped cherry peppers, brine, salt and olive oil into and bowl and toss to coat. Cover with plastic wrap and refrigerate for one hour or up to eight.
When you’re ready to cook, preheat the oven to 425 degrees. While the oven preheats, arrange the chicken and chick peas on to a foil lined sheet pan. Pour any remaining brine over top of the chicken. Sprinkle the chicken with an extra pinch of salt. Roast for 35 minutes or until chicken is fully cooked and chickpeas are crisp.
While the chicken roasts, prepare the salad. In a large bowl, whisk the creme fraiche, apple cider vinegar, salt, sugar and chives. Set aside.
To serve, add frisée to the bowl and toss to dress. Plate the frisée and serve with a spoonful of warm chickpeas and a piece or two of chicken.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.