_:n502859a0fa6c4dfca4d6b6bbd53bcb5dxb5
<http://schema.org/text>
"For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool."
<https://www.cookingchanneltv.com/recipes/easy-brine-chicken-breasts-with-sicilian-glaze-and-puttanesca-style-panzanella-2010392>