Recipes and Cooking Pickle-Brined Chicken 3.8 (22) Brining chicken in pickle juice tenderizes the meat and amps up the flavor. A buttery dill sauce makes this dinner taste even more delicious. By David Joachim Published on November 1, 2013 Print Share Share Tweet Pin Email Prep Time: 25 mins Marinate Time: 8 hrs Bake Time: 15 mins Total Time: 8 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 64 ounce jar dill pickles 6 bone-in chicken thighs, skinned if desired (2 1/2 to 2 3/4 pounds total)) ¼ cup all-purpose flour ½ teaspoon ground black pepper 1 tablespoon vegetable oil ¼ cup dry white wine or reduced-sodium chicken broth ¾ cup reduced-sodium chicken broth 1 tablespoon butter 1 tablespoon chopped fresh dill 2 dill pickles, coarsley chopped ¼ cup chopped red sweet pepper 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 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. Print Nutrition Facts (per serving) 409 Calories 30g Fat 5g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 409 % Daily Value * Total Fat 30g 38% Saturated Fat 8g 40% Cholesterol 161mg 54% Sodium 498mg 22% Total Carbohydrate 5g 2% Total Sugars 1g Protein 27g Vitamin C 8.2mg 41% Calcium 21mg 2% Iron 1.4mg 8% Potassium 325mg 7% Folate, total 16.6mcg Vitamin B-12 0.7mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.