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Chicken, Pickles, and Potatoes
Chicken, Pickles, and Potatoes
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory chicken thighs cooked with tangy pickles, briny olives, and hearty vegetables for a flavorful one-pot meal.
Ingredients:
  • 0.5 cup all-purpose flour
  • salt and black pepper to taste
  • garlic powder to taste
  • 8 bone-in, skinless chicken thighs
  • 1 cup chicken broth
  • 6 potatoes, quartered
  • 2 cups petite pickles (such as Mt. Olive®), halved
  • 1 cup baby carrots, halved
  • 1 (6 ounce) can black olives with juice
  • 1 cup pickle juice
Instructions:
  • Season the flour with salt, pepper, and garlic powder in a shallow dish. Season chicken thighs with salt and pepper, coat with the seasoned flour. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden on both sides for about 3 minutes each. Pour in chicken broth.
  • Combine the potatoes, pickles, carrots, black olives with juice, and pickle juice in the pot. Lower the heat to medium, cover, and simmer until the potatoes are tender, the chicken thighs are cooked through, and the juices run clear, about 40 minutes. Test with a thermometer for doneness, aiming for 165°F (74°C) near the bone.

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