If you love pickles you will love this. Chicken thighs are browned and cooked later potatoes, carrots, pickles and black olives. Sounds scary I know but trust me its good. My mother-in-law served this to me afterward I first met my husband and I have come to love it.
The ingredient of Chicken, Pickles, and Potatoes
- u00bd cup all-purpose flour
- salt and black pepper to taste
- garlic powder to taste
- 8 bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup chicken broth
- 6 potatoes, quartered
- 2 cups petite pickles (such as Mt. Oliveu00ae), halved
- 1 cup baby carrots, halved
- 1 (6 ounce) can black olives when juice
- 1 cup pickle juice
The instruction how to make Chicken, Pickles, and Potatoes
- Place the flour in a shallow dish and season lightly in the same way as salt, pepper, and garlic powder. Season the chicken thighs gone salt and pepper, and dredge in the flour. Heat the olive oil in a large skillet more than medium-high heat.Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown as regards the added side, 3 supplementary secondary minutes. Pour in the chicken broth.
- disturb in the potatoes, pickles, carrots, black olives when juice, and pickle juice. edit heat to medium, cover, and cook until the potatoes are painful feeling and the chicken thighs are no longer pink at the bone and the juices direct clear, approximately 40 minutes. An instant-read thermometer inserted near the bone should right to use 165 degrees F (74 degrees C).
Nutritions of Chicken, Pickles, and Potatoes
calories: 368 caloriescarbohydrateContent: 38.3 g
cholesterolContent: 68.7 mg
fatContent: 13.4 g
fiberContent: 5.4 g
proteinContent: 23.7 g
saturatedFatContent: 2.9 g
servingSize:
sodiumContent: 762.7 mg
sugarContent: 2.6 g
transFatContent:
unsaturatedFatContent:
