Rating: 4 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
  • 22 Ratings

Brining chicken in pickle juice tenderizes the meat and amps up the flavor. A buttery dill sauce makes this dinner taste even more delicious.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

25 mins
8 hrs
15 mins
8 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • 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 a large pickle jar or place in a large resealable plastic bag set in a bowl; seal jar or bag. Chill for 8 to 24 hours.

  • Preheat oven to 475°F. Remove chicken from brine; pat dry. Discard brine. In a small bowl combine flour and pepper. Coat chicken with flour mixture; shake off any excess.

  • In a large, heavy ovenproof skillet heat 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). Remove from oven. Transfer chicken to platter; let rest 5 minutes.

  • Return skillet to stove. Remove fat from skillet, reserving 1 Tbsp. in the pan. Return skillet to heat. Add wine; bring to boiling over medium-high heat. Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes. 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.

Nutrition Facts

409 calories; fat 30g; cholesterol 161mg; saturated fat 8g; carbohydrates 5g; mono fat 11g; poly fat 7g; sugars 1g; protein 27g; vitamin a 368.6IU; vitamin c 8.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.6mg; vitamin b6 0.5mg; folate 16.6mcg; vitamin b12 0.7mcg; sodium 498mg; potassium 325mg; calcium 21mg; iron 1.4mg.