Thread: Pickle Brined Chicken

Pickle Brined Chicken

Ingredients

1 cup pickle juice (the brine from a jar of dill pickles)
8 small boneless, skinless chicken thighs (1 1/2 pounds)
Freshly ground black pepper
1 tablespoon vegetable oil
3/4 cups chicken broth (reduced sodium is ideal)
2 dill pickles, chopped
1/4 cup red bell pepper, chopped
fresh dill, for garnish or use a small sprinkling of dried dill weed

Instructions

Drain the pickles from the brine (you can still store them in the refrigerator for up to 2 weeks – or just make this recipe when the jar is nearly empty as I do). Place the chicken in a resealable plastic baggie and cover with the brine (or use a bowl). Let marinate 8 hours up to overnight.

Remove the chicken from the brine and pat dry with paper towels. Discard brine. Season chicken with a little pepper.

Heat oil in a cast iron skillet over medium high heat. Brown chicken pieces, in batches, about 5 minutes per side. Remove chicken to a plate and set aside.

Pour broth into skillet and scrape up any browned bits from the bottom of the skillet. Let liquid reduce a bit for 2 minutes or so. Return chicken, cover, reduce heat to low, and simmer until chicken is cooked through (internal temperature should be 165 degrees F). Season with additional pepper if needed.

Divide chicken among serving plates, spoon sauce over top, and garnish with chopped pickle, red pepper, and a sprinkling of dill.

Serves 4.

Wow I really like the sound of this. Would have never thought to use pickle juice. What is your preferred pickle? I usually get the refrigerated ones instead of the dry shelf ones.


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