Name: Chicken, Pickles, and Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: All-purpose flour - ½ cup; Salt and black pepper to taste - ½ cup; Garlic powder to taste - ½ cup; Bone-in, skinless chicken thighs - 8; Olive oil - 2 tablespoons; Chicken broth - 1 cup; Potatoes, quartered - 6; Petite pickles (such as Mt. Olive®), halved - 2 cups; Baby carrots, halved - 1 cup; Black olives with juice - 1 (6 ounce) can; Pickle juice - 1 cup

Ingredients for - Chicken, Pickles, and Potatoes

1. All-purpose flour ½ cup

2. Salt and black pepper to taste ½ cup

3. Garlic powder to taste ½ cup

4. Bone-in, skinless chicken thighs 8

5. Olive oil 2 tablespoons

6. Chicken broth 1 cup

7. Potatoes, quartered 6

8. Petite pickles (such as Mt. Olive®), halved 2 cups

9. Baby carrots, halved 1 cup

10. Black olives with juice 1 (6 ounce) can

11. Pickle juice 1 cup

How to cook deliciously - Chicken, Pickles, and Potatoes

1 . Stage

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.

2 . Stage

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).