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Stovetop Chicken and Potatoes in Pickle Juice

Not long ago someone here asked for ideas to use pickle juice. The question definitely got me thinking ;) I found one chicken recipe at Allrecipes but didn't like a few of the ingredients so here's my tweak on it.



  • 1/4 cup all-purpose flour
  • salt and black pepper to taste
  • 4 skinless, boneless chicken thighs
  • 1 Tbsp. extra virgin olive oil
  • 1/2 cup chicken broth
  • 3 potatoes, quartered
  • 1 cup dill pickles, thickly sliced
  • 1/2 cup celery, thickly sliced
  • 1/2 cup pickle juice


Place the flour on a plate or in a shallow dish and season with the salt and pepper. Dredge the chicken in the flour. Heat the olive oil in a large skillet over medium high. Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown on the other side for about 3 more minutes. Pour in the chicken broth.

Stir in the potatoes, pickles, celery and pickle juice. Reduce heat to medium, cover, and cook about 40 minutes or when a meat thermometer inserted in the chicken reads 165 degrees F.

By Deeli from Richland, WA

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January 26, 20100 found this helpful

So did you cook this recipe or just tweak it? I am curious as to how it turned out. Thanks

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Anonymous Flag
January 26, 20100 found this helpful

Yes I made it, Indianone, and I liked it or else I wouldn't have submitted it. I realize not everyone likes the taste of pickles but the pickles and pickle juice added a flavor to the potatoes, celery and chicken that I happen to like :-) It is subtle if that's what you might be worried about. When I said I tweaked the ingredients in the original recipe to my liking it meant just that ;-)

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