Name: Dill Pickle Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Chicken leg quarters with skin, split into drumsticks and thighs - 4; Seasoned salt, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch; Olive oil - 2 tablespoons; Balsamic Vinegar - ½ cup; Stewed tomatoes - 1 (14.5 ounce) can; Finely chopped dill pickles - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Dill Pickle Chicken

1. Chicken leg quarters with skin, split into drumsticks and thighs - 4

2. Seasoned salt, or to taste - 1 pinch

3. Ground black pepper to taste - 1 pinch

4. Olive oil - 2 tablespoons

5. Balsamic Vinegar - ½ cup

6. Stewed tomatoes - 1 (14.5 ounce) can

7. Finely chopped dill pickles - ½ cup

How to cook deliciously - Dill Pickle Chicken

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.

3. Stage

Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.

4. Stage

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.