Pickle Brined Chicken Recipe

Name: Pickle Brined Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 64 ounces, weight Jarred Dill Pickles; 6 pieces Bone-In, Skin-On Chicken Thighs; 1/4 cups All-purpose Flour; 1/2 teaspoons Freshly Ground Black Pepper; 1 Tablespoon Vegetable Oil; 1/4 cups Dry White Wine; 3/4 cups Chicken Stock; 1 Tablespoon Butter; 2 Small Dill Pickles, Chopped, For Garnishing; 1 Tablespoon Chopped Fresh Dill For Garnishing; 1 Small Red Bell Pepper, Chopped, For Garnishing

Servings: persons

64 ounces, weight Jarred Dill Pickles
6 pieces Bone-In, Skin-On Chicken Thighs
1/4 cups All-purpose Flour
1/2 teaspoons Freshly Ground Black Pepper
1 Tablespoon Vegetable Oil
1/4 cups Dry White Wine
3/4 cups Chicken Stock
1 Tablespoon Butter
2 Small Dill Pickles, Chopped, For Garnishing
1 Tablespoon Chopped Fresh Dill For Garnishing
1 Small Red Bell Pepper, Chopped, For Garnishing

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

430

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, weight Jarred Dill Pickles, 6 pieces Bone-In, Skin-On Chicken Thighs, 1/4 cups All-purpose Flour, 1/2 teaspoons Freshly Ground Black Pepper, and more.

Yes, Pickle Brined 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 Brined Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions