adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dill Pickle Chicken
Dill Pickle Chicken
0 Likes
Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Enhance baked chicken with dill pickles for a tangy tomato sauce perfect for pasta and bread.
Ingredients:
  • 4 chicken leg quarters with skin, split into drumsticks and thighs
  • 1 pinch seasoned salt, or to taste
  • ground black pepper to taste
  • 2 tablespoons olive oil
  • 0.5 cup balsamic vinegar
  • 1 (14.5 ounce) can stewed tomatoes
  • 0.5 cup finely chopped dill pickles
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • Season chicken with a delicious blend of seasoned salt and pepper. In an oven-proof skillet over medium-high heat, drizzle oil and sear chicken until beautifully golden on both sides, approximately 5 minutes each. Place chicken on a plate, removing any excess grease from the skillet.
  • - Lower the heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently until the vinegar reduces by half and thickens, about 3 to 5 minutes. - Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. - Simmer for about 5 minutes. - Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
  • Roast the chicken in the preheated oven until fully cooked and tender, about 45 minutes. Ensure the internal temperature near the bone reaches 165 degrees F (74 degrees C) using an instant-read thermometer. Uncover and simmer until the sauce thickens, for 10 to 15 minutes. Remove any excess grease before serving.

Similar Recipes