Pickle-Brined Chicken

• 64 oz Jar pickles
• 6 Bone in chicken thighs
• 1/4 cup Flour
• 1/2 tsp Ground black pepper
• 2 tbsp Olive oil
• 1/4 cup Merlot wine
• 3/4 cup Chicken broth
• 1 tbsp Butter
• 1 tsp Dry Dill weed

1. Drain pickles, reserving brine.
2. Store, covered, in fridge up to two weeks.
3. Place chicken in jar of brine.
4. Cover and chill in fridge 8-24 hours
5. Preheat oven to 475?F.
6. Prepare a 9x13 baking pan by lining with foil and spray with cooking spray.
7. Remove chicken from brine and pat dry with paper towels.
8. Discard brine.
9. In bowl, combine flour and pepper.
10. Heat oil in large fry pan to medium high.
11. Coat chicken in flour and place skin side down in hot oil.
12. Fry 8 minutes to sear.
13. Place in prepared pan, skin side up.
14. Bake for 15 minutes.
15. Loosely tent with foil and rest 5 minutes after removing from oven.
16. Drain all but 1 tbsp oil from pan and add wine.
17. Boil over medium-high heat for two minutes, loosening brown bits from pan with wooden spoon.
18. Add broth, and bring to boil.
19. cook down about 2 minutes.
20. Add butter, stirring till melted.
21. Remove from heat and stir in dill weed.
22. Pour sauce over chicken and serve.
23. Recipe tweaked from a magazine.
24. Not sure if it was Good Housekeeping or Family Circle

pickles, chicken, flour, ground black pepper, olive oil, merlot wine, chicken broth, butter, dill weed

Taken from cookpad.com/us/recipes/366401-pickle-brined-chicken (may not work)