MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pickle-Brined Chicken
Categories: Poultry, Wine, Herbs, Vegetables
Yield: 6 Servings
64 oz Jar dill pickles
2 1/2 lb (6) bone-in chicken thighs;
- skinned if desired
1/4 c All-purpose flour
1/2 ts Ground black pepper
1 tb Vegetable oil
1/4 c Dry white wine
3/4 c Chicken broth
1 tb Butter
1 tb Chopped fresh dill
2 Dill pickles; coarse
- chopped
1/4 c Chopped red sweet pepper
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.
Set oven @ 475ºF/245ºC.
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. 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.
Better Homes & Gardens | May 2014
MM Format by Dave Drum - 06 May 2014
Uncle Dirty Dave's Archives
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... Those who don't smoke end up dead too but with better smelling breath.
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