“If you love pickles you will love this. Chicken thighs are browned and cooked with potatoes, carrots, pickles and black olives. Sounds scary I know but trust me it's good. My mother-in-law served this to me when I first met my husband and I have come to love it.” - by Kristie
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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).
Nutrition
Amount Per Serving (8 total)
- Calories
- 368 cal
- 18%
- Fat
- 13.4 g
- 21%
- Carbs
- 38.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 but e..." See moreven this was a bit much overall dill flavor for me. I honestly think this would be better if chicken breast were used instead and slightly blackened on the grill, sliced, and put in the dish in the end instead of browning them just to soggy them up with the liquid but that is just my two cents. Again, this was fun and it wasn't horrible but just something I probably wouldn't make again."
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