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Pickle It! Pickle-Brined Chicken

Use leftover pickle juice (and the pickle jar!) to make an absolutely amazing weekenight chicken dinner.

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Ever wonder what to do with the juice leftover in an empty pickle jar? Try putting it to delicious use, and this recipe for pan seared pickled chicken by David Joachim. Our first step is brining our chicken by using a 64-ounce jar of dill pickles. As you can see we gobbled up the pickles but saved the juice. We will place six bone in chicken thighs right in the jar. Put on the lid and pop it in the refrigerator for eight hours. After eight hours, remove the chicken from the jar and pat the pieces dry with paper towels. Next, dredge the chicken in flour seasoned with black pepper. Shake off any excess. Heat one tablespoon of vegetable oil and a heavy oven proof skillet over medium-high heat. Add the chicken and sear until golden brown. About eight to ten minutes. Turn the chicken pieces over and then transfer the skillet to your 475 degree oven. Cook until the chicken reaches 180 degrees and the juices run clean, about 10 to 15 minutes. Transfer the chicken to a platter, and let the pieces rest for five minutes. Meanwhile, remove all but one tablespoon of fat from the pan. Add 1/4 cup of dry white wine and boil over medium-high heat for two to three minutes until the wine nearly evaporate. Using a wooden spoon, scrape up any brown bits from the bottom of the pan. Add 3/4 cups of chicken broth. Boil until reduced to about 1/2 cup, about two to three minutes. Stir in one tablespoon of butter and season to taste with black pepper. To finish the sauce, remove the skillet from the heat and stir in one tablespoon chopped fresh dill. To serve, spoon the sauce over the chicken and sprinkle with 1/4 cup each of chopped pickles and red sweet peppers. If you love pickles, this is one recipe you can't miss.