Pickle-brined Chicken Recipe

How to make it

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• Add chicken to pickle brine in a large pickle jar or large resealable plastic freezer bag set in a bowl.
• Chill for 24 hours. (I left mine in for almost 2 days)
• Preheat oven to 350F.
• Remove chicken from brine. Pat dry.
• Discard brine.
• In a small bowl, combine flour and pepper and dredge the chicken in this mixture, shaking off any excess.
• In a large ovenproof skillet, heat oil and then add chicken. skin side down. I also did half of the pieces with no skin and it tasted equally good.
• Sear until golden brown, about 5-8 minutes.
• Turn chicken; transfer skillet to oven. Bake for 30-45 minutes or until juices run clear.
• Remove from oven. Transfer chicken to a platter. Tent with foil and let rest.
• Return skillet to the stove top. Remove fat, reserving 1 tbsp. in the pan.
• With the skillet on medium high heat, add wine, bringing to a boil.
• Using a wooden spoon scrape the browned chicken bits from the bottom of the pan until the wine nearly evaporates, about 2 minutes.
• Add broth, bringing to a boil until reduced to about 1/2 a cup, about 2 minutes.
• Stir in butter.
• Season to taste with pepper.
• Remove from heat; stir in fresh dill.
• Plate the chicken and pour the sauce over.
• Garnish with chopped dill pickles and fresh dill.
• Serve.