Pickles on my Mind June 24 2016
If you follow our Instagram account(@juliesbeet) you know I’ve got pickles on my mind this week for some reason. I was super excited to see a recipe for pickle brined chicken and just had to try it! I used two different pickle juices (Rick’s Picks Hotties and Ricks Pick’s K.O. Pickles) to see if there was any difference in flavor. The good news is the chicken tastes great with both brines but not a lot of difference between the two brines. You can find the recipe below.
The Fancy Food Show comes to New York this weekend. I’m excited to see some of our current artisans, like Rick’s Picks, there and also have a look around to find some new and interesting products for the marketplace. Please comment with any suggestions of products you’d like to see on the site.
Rick’s Picks Pickle Brined Chicken
Makes 6 servings
6 chicken breast halves
2 cups brine from Rick’s Picks jarred pickles
Salt and Pepper to taste
-In a large resealable plastic bag, combine the chicken breasts, pickle brine and a generous pinch of black pepper. Seal the bag, pressing out any air, and refrigerate overnight.
-Preheat oven to 350° F. Pat the chicken breasts dry.
-Heat 1 tablespoon olive oil in an ovenproof skillet. Place chicken breasts skin side down into the pan. Cook over high heat until golden, about 6 minutes. Turn and cook for about 2 more minutes. Transfer the skillet to the oven for an additional 25 minutes or until the chicken is cooked through. Let rest 10 minutes before serving.