Pickle-Brined Chicken

I love pickles. When I was a kid my family and I used to visit a deli in the valley called Solleys. What made this deli unlike any other deli I’ve ever been to? They had jars of pickles on each and every one of the tables. And yes, those jars were there for the patrons, like myself, to indulge in. And boy did I indulge. I indulged so much in fact, that every time we went we always needed to ask for a second jar because I finished off the first jar while we were waiting for our food.

This obsession has existed for as long as I can remember. I love pickles so much I always have them on the side when I eat a sandwich. I pile them on top of my sandwiches. I even ask for extra pickles when I order a burger. Since I can never get enough, I started making my own. While I love my pickles straight, I also love them on things and in things. So when I saw this chicken recipe in Better Homes and Gardens I admit, I did a little happy dance.

Although I was concerned the brine would make the chicken overly salty, I was more than willing to give it a try. As I’ve stated, I’m a pickle fan. I’m so happy I didn’t let my concerns dissuade me because the chicken was utterly delicious. The pickle brine gave the chicken an amazing flavor – a little sour… the right amount of salt… throw in the chopped pickles on top of the chicken and it had to be one of the best chicken dinners I’ve ever eaten. But don’t take my word for it. Try it yourself. Even if you’re not the pickle fan I am, I guarantee this entreé will make you one.

Pickle-Brined Chicken

Ingredients:

• 2 (32 oz.) jars of your favorite dill pickles
• 6 bone-in chicken thighs
• 1/4 cup flour
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup dry white wine
• 3/4 cup chicken broth
• 1 tablespoon unsalted butter
• 1 tablespoon fresh dill, chopped
• 2 dill pickles, chopped
• 1 red bell pepper, chopped

Directions:

1. Drain the pickles, reserving the brine. Place the pickles in an airtight container and store for up to two weeks.
2. Place the brine and the chicken in a resealable bag. Seal and chill for at least 8 hours or up to overnight.
3. Preheat the oven to 475°F. Remove chicken from the brine and pat dry with paper towels. Discard the brine.
4. Combine the flour and the pepper in a small bowl. Dredge the chicken in the flour mixture.
5. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down and cook until golden-brown, about 8 minutes. Flip the chicken and transfer the skillet to the oven. Cook for 15 minutes or until juices run clear. Transfer the chicken to a plate and let rest.
6. While the chicken rests, discard the chicken fat from the skillet and return to the stove over medium heat. Add the wine and bring to a boil, scraping up the browned bits with a wooden spoon. Add the broth and bring to a boil until reduced to a half cup, about 2 minutes. Whisk in the butter. Remove from the heat and stir in the dill. Pour the sauce over the chicken, top with the peppers and pickles and serve.