Dill Pickle Chicken
Description
Adding dill pickles to this baked chicken recipe helps to tone down the acidity of the stewed tomatoes, and results in a rich tangy sauce that's delicious with pasta and bread.
Ingredients
•
4 chicken leg quarters with skin, split into drumsticks and thighs
•
1 pinch seasoned salt, or to taste
•
ground black pepper to taste
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2 tablespoons olive oil
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1/2 cup balsamic vinegar
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1 (14 1/2 ounce) can stewed tomatoes
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1/2 cup finely chopped dill pickles
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
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.