Ingredients
2 Chicken thighs
1 Cup Pickle Juice
1 teaspoon each Salt and pepper
2 Tablespoons flour
 |
| Trim fat from chicken |
 |
| Place Chicken in the bowl pore pickle brine, season with half teaspoon each salt and pepper. Brine chicken from 30 mins to overnight. |
 |
| Season chicken with the rest of salt and pepper and sprinkle it with flour. (You don't need a lot of flour just a thin layer so it could get better crust on it). Brown Chicken thighs on both sides on medium-high heat, once it's brown lower the heat to medium-low and cover it. Cook chicken until it reaches the internal temperature of 165°F. |
 |
| Serve chicken with your favorite side. I served it with sauted green beans and toasted focaccia bread. This meal combo was just Scrumptious. Enjoy! |
You can find sauteed green beans recipe here.
No comments:
Post a Comment