Brining chicken in pickle juice tenderizes the meat and amps up the flavor.
A buttery dill sauce makes this dinner taste even more delicious.
Brining chicken is a tasty way to tenderize the meat while adding plenty of flavor.
Credit: Andy Lyons
A buttery broth-based sauce is the finishing touch, providing a rich boost to the chicken thighs.
Place pickles in an airtight container.
Store, covered,in the refrigeratorup to 2 weeks.
Chill for 8 to 24 hours.
Coat Chicken with Flour Mixture
Preheat oven to 475F.
Remove chicken from brine; pat dry.
In a small bowl combine flour and pepper.
Coat chicken with flour mixture; shake off any excess.
Cook Chicken
In a large,heavy ovenproof skilletheat oil over medium-high heat.
Add chicken, skin side down; sear until golden brown, about 8 minutes.
Turn chicken; transfer skillet to oven.
Bake 15 minutes or until juices run clear (180oF).
Transfer chicken to platter; let rest 5 minutes.
Sauce and Serve
Return skillet to stove.
Remove fat from skillet, reserving 1 Tbsp.
Return skillet to heat.
Add wine; bring to boiling over medium-high heat.
Add broth; bring to boiling until reduced to about 1/2 cup, about 2 minutes.Stir in butter.
Season to taste with pepper.
Remove from heat; stir in dill.
Pour sauce over chicken.
Top with chopped pickles and red sweet peppers before serving.
2,000 calories a day is used for general nutrition advice.
