Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pickle-Brine Chicken Recipe
    Lost? Site Map

    Pickle-Brine Chicken

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    8 hrs

    15 mins

    Chef #1352632's Note:

    This was in the Jan 2014 issue of "Better Homes & Gardens," page 73. I wanted to keep the recipe but not the magazine, so I'm posting it here.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain pickles, reserving brine (about 4 cups). Place pickles in an air-tight container. Store, covered, in the refrigerator up to 2 weeks. Add the chicken to the brine in a container, jar or baggie; seal. Chill 8-24 hours.
    2. 2
      Preheat oven to 475* F. Remove chicken from brine; pat dry with paper towels. Discard brine. In a small bowl combine flour and pepper. Coat chicken with flour mixture; shake off any excess.
    3. 3
      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 (180*F). Remove from oven. Transfer chicken to platter; let rest 5 minutes.
    4. 4
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pickle-Brine Chicken

    Serving Size: 1 (477 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.8
     
    Calories from Fat 173
    56%
    Total Fat 19.2 g
    29%
    Saturated Fat 5.7 g
    28%
    Cholesterol 84.0 mg
    28%
    Sodium 3038.8 mg
    126%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.7 g
    18%
    Protein 19.4 g
    38%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites