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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pickle-Brined Chicken Recipe

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This recipe for Pickle-Brined Chicken is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 64 oz jar dill pickles
6 bone-in chicken thighs (2 ½- 2 ¾lbs), skinned if desired
¼ cup all-purpose flour
½ tsp ground black pepper
1 Tbsp vegetable oil
¼ cup dry white wine or reduced-sodium chicken broth
¾ cup reduced-sodium chicken broth
1 Tbsp butter
1 Tbsp chopped fresh dill
2 dill pickles, coarsely chopped
¼ cup chopped red sweet pepper
Directions:
Directions:
Drain pickles, reserving brine (about 4 cups). Place pickles in an airtight container. Store, covered, in the refrigerator up to 2 weeks. Add chicken to brine in large pickle jar or place in a large resealable plastic bag set in a bowl;

 

 

 

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