BRINED LEG OF CHICKEN WITH CHILLI & TOMATO SNAKE BEANS

Brining does something to chicken. For starters, it makes the skin go crisp. It also seems to make the flesh moister. I don't understand the science - to do that I probably need to read Harold McGee's On Food and Cooking, which explores and explains the cooking process from a scientific point of view. All I know is that a really tasty chicken (from Alstonville) was made tastier. A classic Italian accompaniment - except that I used snake beans. Because they're in season. Because I like them. And because I can.

BRINED LEG OF CHICKEN WITH CHILLI & TOMATO SNAKE BEANS