Steps to Make Speedy Pickle-Brined Chicken

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Award-winning Pickle-Brined Chicken. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Easiest Way to Make Quick Pickle-Brined Chicken is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look fantastic. Pickle-Brined Chicken is something that I've loved my entire life.

Yum!! Not an overly pickled flavor, but moist and tangy :)

Many things affect the quality of taste from Pickle-Brined Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pickle-Brined Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pickle-Brined Chicken is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pickle-Brined Chicken estimated approx 30 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Pickle-Brined Chicken using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Pickle-Brined Chicken:

1. 64 oz Jar pickles
2. 6 Bone in chicken thighs
3. 1/4 cup Flour
4. 1/2 tsp Ground black pepper
5. 2 tbsp Olive oil
6. 1/4 cup Merlot wine
7. 3/4 cup Chicken broth
8. 1 tbsp Butter
9. 1 tsp Dry Dill weed

Steps to make to make Pickle-Brined Chicken

1. Drain pickles, reserving brine. Store, covered, in fridge up to two weeks. Place chicken in jar of brine. Cover and chill in fridge 8-24 hours
2. Preheat oven to 475?F. Prepare a 9x13 baking pan by lining with foil and spray with cooking spray. Remove chicken from brine and pat dry with paper towels. Discard brine.
3. In bowl, combine flour and pepper. Heat oil in large fry pan to medium high. Coat chicken in flour and place skin side down in hot oil. Fry 8 minutes to sear.
4. Place in prepared pan, skin side up. Bake for 15 minutes. Loosely tent with foil and rest 5 minutes after removing from oven.
5. Drain all but 1 tbsp oil from pan and add wine. Boil over medium-high heat for two minutes, loosening brown bits from pan with wooden spoon. Add broth, and bring to boil. cook down about 2 minutes.
6. Add butter, stirring till melted. Remove from heat and stir in dill weed. Pour sauce over chicken and serve.
7. Recipe tweaked from a magazine. Not sure if it was Good Housekeeping or Family Circle

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