Chicken, Pickles, And Potatoes

Serves: 5

Irwin Berge

1 January 1970

Based on User reviews:

40

Spice

61

Sweetness

43

Sourness

37

mins

Prep time (avg)

6

Difficulty

Ingredients:

1 cup

All-Purpose Flour

1

Salt

1

Black Pepper (to taste)

1

Garlic Powder (to taste)

2 tbsps

Olive Oil

1 cup

Chicken Broth

6

Potatoes (quartered)

1 cup

Baby Carrots (halved)

170 g

Black Olive (can with juice)

1 cup

Pickle Juice

Directions:

1

Place the flour in a shallow dish and season lightly with salt, pepper, and garlic powder

2

Season the chicken thighs with salt and pepper, and dredge in the flour

3

Heat the olive oil in a large skillet over medium-high heat

4

Cook the chicken in the hot oil until golden, about 3 minutes

5

Flip chicken and brown on the other side, 3 additional minutes

6

Pour in the chicken broth

7

Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice

8

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

9

An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)