Chicken & Beans

1. Add the chicken to a large bowl. Add the salt and cover with water. Let sit in the brine for at least 3 hours.
2. Dry the chicken. Remove the backbone and cut the chicken in half.
3. Rub the chicken with 2 tablespoons of cooking oil. Sear on the grill until nicely browned on both sides.
4. Melt the butter in an oven-safe pan that can fit the chicken.
5. Add the rosemary, sage, and garlic to the butter. Sauté for 1 minute.
6. Place the chicken in the butter, skin side up. Pour in the white wine and bring to a simmer.
7. Transfer the pan to the oven and cook at 180°C (360°F) for 45 minutes, until the chicken is cooked through.
8. Rub the crunchita lettuces with 1 tablespoon of cooking oil, season with salt, and grill until nicely charred.
9. Remove the chicken from the pan and wrap in parchment paper and aluminium foil. Let it rest.
10. Add the beans to the butter and chicken juices in the pan. Bring to a simmer. Season with salt and black pepper.

Salsa

1. Rub the bell peppers with 1 tablespoon of cooking oil. Grill until soft and charred on all sides.
2. In a bowl, mix the parsley, mint, basil, lemon juice, 3 tablespoons of cooking oil, dijon mustard, and chopped onion.
3. Chop the grilled bell peppers and add them to the bowl. Mix well.
4. Season the salsa with salt and black pepper.