How do you prepare the dill pickle chicken?
I’m just writing up the recipe, but I brined bone-in, skin-on chicken thighs in pickle juice overnight, then seared and baked them in cast iron. Removed from pan, drained off fat, deglazed with white wine, then added some water, fresh dill, diced dill pickle and diced red bell pepper. Returned chicken to pan and let simmer until done. Spoon sauce over chicken to serve.