Pickle Brined Chicken

• 64 ounces, weight Jarred Dill Pickles
• 6 pieces Bone-In, Skin-On Chicken Thighs
• 1/4 cups All-purpose Flour
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Vegetable Oil
• 1/4 cups Dry White Wine
• 3/4 cups Chicken Stock
• 1 Tablespoon Butter
• 2 Small Dill Pickles, Chopped, For Garnishing
• 1 Tablespoon Chopped Fresh Dill For Garnishing
• 1 Small Red Bell Pepper, Chopped, For Garnishing

1. Drain pickles, reserving brine (about 4 cups).
2. Place pickles in an airtight container.
3. Store covered, in refrigerator up to 2 weeks.
4. Add chicken to brine and place in a large resealable plastic bag set in a bowl; seal bag.
5. Chill for 8 to 24 hours.
6. Preheat oven to 475 degrees F. Remove chicken from brine; pat dry.
7. Discard brine.
8. In a small bowl, combine flour and pepper.
9. Coat chicken with flour mixture; shake off any excess.
10. In a large, heavy ovenproof skillet, heat oil over medium-high heat.
11. Add chicken, skin side down; sear until golden brown, about 8 minutes.
12. Turn chicken and transfer skillet to oven.
13. Bake 20 minutes or until juices run clear.
14. Remove from oven.
15. Transfer chicken to platter; let rest 5 minutes.
16. Return skillet to stove.
17. Remove fat from skillet, reserving 1 tablespoon in the pan.
18. Return skillet to heat.
19. Add wine; bring to boiling over medium-high heat.
20. Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes.
21. Add broth; boil until reduced to about 1/2 cup, about 2 minutes.
22. Stir in butter.
23. Season to taste with pepper.
24. Remove from heat, Pour sauce over chicken.
25. Top with chopped pickles, chopped dill and red bell pepper before serving.

pickles, in, allpurpose, freshly ground black pepper, vegetable oil, white wine, chicken, butter, pickles, red bell pepper

Taken from tastykitchen.com/recipes/main-courses/pickle-brined-chicken/ (may not work)