Pickle-Brine Chicken Recipe

Name: Pickle-Brine Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 64 ounces dill pickles, drained; 6 chicken thighs or 2 1/2-2 3/4 lbs chicken thighs, bone-in; 1/4 cup all-purpose flour; 1/2 teaspoon ground black pepper; 1 tablespoon vegetable oil; 1/4 cup dry white wine or 1/4 cup chicken broth; 3/4 cup chicken broth; 1 tablespoon butter; 1 tablespoon fresh dill, chopped; 2 dill pickles, coarsely chopped; 1/4 cup sweet red pepper, chopped

Servings: persons

64 ounces dill pickles, drained
6 chicken thighs or 2 1/2-2 3/4 lbs chicken thighs, bone-in
1/4 cup all-purpose flour
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 cup dry white wine or 1/4 cup chicken broth
3/4 cup chicken broth
1 tablespoon butter
1 tablespoon fresh dill, chopped
2 dill pickles, coarsely chopped
1/4 cup sweet red pepper, chopped

1
Drain pickles, reserving brine (about 4 cups). Place pickles in an air-tight container. Store, covered, in the refrigerator up to 2 weeks. Add the chicken to the brine in a container, jar or baggie; seal. Chill 8-24 hours.
2
Preheat oven to 475* F. Remove chicken from brine; pat dry with paper towels. Discard brine. In a small bowl combine flour and pepper. Coat chicken with flour mixture; shake off any excess.
3
In a large, heavy ovenproof skillet heat oil over medium-high heat. Add chicken, skin side down; sear until golden brown, about 8 minutes. Turn chicken; transfer skillet to oven. Bake 15 minutes or until juices run clear (180*F). Remove from oven. Transfer chicken to platter; let rest 5 minutes.
4
Return skillet to stove. Remove fat from skillet, reserving 1 Tbsp in the pan. Return skillet to heat. Add wine; bring to boiling over medium-high heat. Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes. Add broth; bring to boiling until reduced to about 1/2 cup, about 2 minutes. Stir in butter. Season to taste with pepper. Remove from heat; stir in dill. Pour sauce over chicken. Top with chopped pickles and red sweet peppers before serving.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 64 ounces dill pickles, drained, 6 chicken thighs or 2 1/2-2 3/4 lbs chicken thighs, bone-in, 1/4 cup all-purpose flour, 1/2 teaspoon ground black pepper, and more.

Yes, Pickle-Brine Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickle-Brine Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions