Chicken, Pickles, and Potatoes
Ingredients1 h 10 m servings 368 cals
- Place the flour in a shallow dish and season lightly with salt, pepper, and garlic powder. Season the chicken thighs with salt and pepper, and dredge in the flour. Heat the olive oil in a large skillet over medium-high heat.Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Pour in the chicken broth.
- Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice. Reduce heat to medium, cover, and cook until the potatoes are tender and the chicken thighs are no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Per Serving: 368 calories; 13.4 g fat; 38.3 g carbohydrates; 23.7 g protein; 69 mg cholesterol; 763 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was fun and unusual for sure. The carrots soaked in dill juice were good by themselves but I thought they were out of place with the rest of the dish. I'm a huge dill pickle and olive lover...
My family renamed this "Weird Chicken". It was bland, strange combination of flavors, and I won't make it again.