Pickle-Brine Chicken

• 64 ounces dill pickles, drained
• 6 chicken thighs or 2 1/2-2 3/4 lbs chicken thighs, bone-in
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup dry white wine or 1/4 cup chicken broth
• 3/4 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon fresh dill, chopped
• 2 dill pickles, coarsely chopped
• 1/4 cup sweet red pepper, chopped

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. 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. 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. 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.

dill pickles, chicken, flour, ground black pepper, vegetable oil, white wine, chicken broth, butter, fresh dill, dill pickles, sweet red pepper

Taken from www.food.com/recipe/pickle-brine-chicken-511613 (may not work)