I’ve never felt remorse for pouring perfectly good pickle juice down the drain. Simply because – it never happens! Kind of like wine, in our house, a good brine will never go to waste.
As I munched on some dill pickle slices, the thought occurred to me – these would be great fried with chicken! The tangy, salty, perfect brine of the pickles, along with a touch of mustard, and hearty chicken thighs is a crowd pleaser, for sure, Brian even mentioned: “Wow, it’s like a deconstructed chicken Cuban!”
I’m not so sure about that.
But, this best ever reason to hang on to that leftover brine in the bottom of the jar (along with drizzling on anything and everything – including vanilla ice cream! – oh, I love the sweet and salty combo.
Spicy and tangy, it’s the one-ingredient brine that makes the most tender and delicious chicken you will eat all summer. There’s nothing this tangy, brined chicken can’t do for your palate.
Dill Pickle Chicken
Dill Pickle Chicken
2 Tbs. butter (or oil for a dairy free version)
4 large bone-in, skin-on chicken thighs
sea salt and pepper
1/2 cup sliced dill pickles
1/4 cup dill pickle brine
2 Tbs. stoneground mustard
Liberally season both sides of the chicken thighs with salt and pepper.
Melt the butter in a large skillet over medium high heat.
Add the thighs and sauté until golden brown and slightly crispy, covered.
Flip and repeat. Continue to flip, keeping the pot pan covered until the fat has rendered (skin) and things become crispy and just about done.
Add the pickles and brine and cook for 5-10 minutes more, stirring occasionally. The liquid should begin to evaporate and reduce, and the pickles will be come crispy.
Remove the chicken and pickles, plating for each serving.
Add the mustard to the remaining fat in the pan, and using a spatula over very low heat, whisk together, gather all the precious fond and cooked bits from the bottom of the pan. Continue to whisk until reduced and somewhat thicker.
Spoon over the pan fried chicken and pickles!
Serve over rice, if desired.
