Pickle Brined Chicken
I thought this was delicious; my husband not so much. Of course, he doesn’t eat a lot of meat anymore and had just finished eating two bowls of soup. Canned soup (yuk!) The concept is really interesting if nothing else. Take dill pickle juice, marinate some chicken in it, then cook it! No really. It is that simple. I used the juice from some home-made dill pickles. Hmmmm. I don’t seem to have posted the recipe yet, sorry. They are quite good. Anywho, I put the brine in a small bowl, added the chicken, then shoved it into the refrigerator all day while I did other stuff.
I found the original idea for the recipe in Better Homes and Gardens, but changed it up a little. I’m trying to simplify my cooking, People. Notice the correct use of a comma. I am not cooking people. I am calling you people, People. There! I did it again! I used a comma!
Pickle Brined Chicken
1 cup pickle juice (the brine from a jar of dill pickles)
8 small boneless, skinless chicken thighs (1 1/2 pounds)
freshly ground black pepper
1 tablespoon vegetable oil
3/4 cups chicken broth (reduced sodium is ideal)
2 dill pickles, chopped
1/4 cup red bell pepper, chopped
fresh dill, for garnish or use a small sprinkling of dried dill weed
Drain the pickles from the brine (you can still store them in the refrigerator for up to 2 weeks – or just make this recipe when the jar is nearly empty as I do). Place the chicken in a resealable plastic baggie and cover with the brine (or use a bowl). Let marinate 8 hours up to overnight.
Remove the chicken from the brine and pat dry with paper towels. Discard brine. Season chicken with a little pepper.
Heat oil in a cast iron skillet over medium high heat. Brown chicken pieces, in batches, about 5 minutes per side. Remove chicken to a plate and set aside.
Pour broth into skillet and scrape up any browned bits from the bottom of the skillet. Let liquid reduce a bit for 2 minutes or so. Return chicken, cover, reduce heat to low, and simmer until chicken is cooked through (internal temperature should be 165 degrees F). Season with additional pepper if needed.
Divide chicken among serving plates, spoon sauce over top, and garnish with chopped pickle, red pepper, and a sprinkling of dill.