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1
Drain pickles, reserving brine (about 4 cups).
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2
Place pickles in an airtight container.
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3
Store covered, in refrigerator up to 2 weeks.
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4
Add chicken to brine and place in a large resealable plastic bag set in a bowl; seal bag.
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5
Chill for 8 to 24 hours.
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6
Preheat oven to 475 degrees F. Remove chicken from brine; pat dry.
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7
Discard brine.
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8
In a small bowl, combine flour and pepper.
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9
Coat chicken with flour mixture; shake off any excess.
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10
In a large, heavy ovenproof skillet, heat oil over medium-high heat.
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11
Add chicken, skin side down; sear until golden brown, about 8 minutes.
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12
Turn chicken and transfer skillet to oven.
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13
Bake 20 minutes or until juices run clear.
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14
Remove from oven.
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15
Transfer chicken to platter; let rest 5 minutes.
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16
Return skillet to stove.
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17
Remove fat from skillet, reserving 1 tablespoon in the pan.
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18
Return skillet to heat.
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19
Add wine; bring to boiling over medium-high heat.
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20
Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes.
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21
Add broth; boil until reduced to about 1/2 cup, about 2 minutes.
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22
Stir in butter.
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23
Season to taste with pepper.
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24
Remove from heat, Pour sauce over chicken.
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25
Top with chopped pickles, chopped dill and red bell pepper before serving.
