Prep 8 hrs
Cook 15 mins
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.
- 1814.36 g dill pickles, drained
- 6 chicken thighs or 1133.98-1247.37 g chicken thighs, bone-in
- 59.14 ml all-purpose flour
- 2.46 ml ground black pepper
- 14.79 ml vegetable oil
- 59.14 ml dry white wine or 59.14 ml chicken broth
- 177.44 ml chicken broth
- 14.79 ml butter
- 14.79 ml fresh dill, chopped
- 2 dill pickles, coarsely chopped
- 59.14 ml sweet red pepper, chopped
- 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.
- 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.
- 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.
- 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.