DILL PICKLE CHICKEN
A succulent chicken dish that has a thick rich tangy sauce perfect for dipping crusty bread! I like to serve this over plain noodles, sometimes topping it with Cheddar cheese. Yum, yum, yum. It is super simple and uses ingredients most households always have on hand. Although dill pickles are added, the dish it doesn't taste a bit like pickles; however, they definitely make the dish by adding a special something. Warning--this a lick-your-fingers recipe, enjoy!
Provided by MSMUM1977
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 11.9 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 1.3 g, Protein 40.6 g, SaturatedFat 6.6 g, Sodium 651 mg, Sugar 8.2 g
DILL CHICKEN SALAD
Make and share this Dill Chicken Salad recipe from Food.com.
Provided by Lacy S.
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken, onion, and celery in a large bowl and toss to combine.
- In a smaller bowl mix mayonnaise and dill.
- Stir mayonnaise mixture into chicken and add salt and pepper to taste.
- Serve on bread or with crackers.
- * You can add more or less mayo to your liking.
- ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.
LIGHT CHICKEN SALAD WITH PICKLES
Make and share this Light Chicken Salad With Pickles recipe from Food.com.
Provided by Katharine Yvonne
Categories Lunch/Snacks
Time 20m
Yield 4 hamburger roll sized sandwiches
Number Of Ingredients 5
Steps:
- Boil the chicken breasts in water until cooked.
- Chop chicken breasts into salad-ready pieces.
- Chop pickles and add to chicken breasts.
- Add Miracle Whip, sugar (if you'd like), and pepper and mix together until salad consistency.
- Serve on top of mixed greens or as sandwiches.
Nutrition Facts : Calories 98.5, Fat 3, SaturatedFat 0.6, Cholesterol 37.3, Sodium 553.5, Carbohydrate 3.1, Fiber 0.4, Sugar 2.3, Protein 13.9
GRILLED DILL PICKLE CHICKEN THIGHS
The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
- Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.
Nutrition Facts : Calories 216 calories, Carbohydrate 2.1 g, Cholesterol 64.7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 1839.1 mg
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