Savory Chicken Thighs with Pickles and Potatoes

Follow our step-by-step guide on how to make Savory Chicken Thighs with Pickles and Potatoes.

1. Step 1

   Start by preparing your ingredients. In a shallow dish, combine the flour with a sprinkle of salt, black pepper, and garlic powder. This will be your flavorful coating for the chicken. Next, season the chicken thighs generously with salt and pepper, then dredge them in the seasoned flour, ensuring they are well-coated.

2. Step 2

   Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs to the pan. Sear them for about 3 minutes on one side until they turn a beautiful golden brown. Flip the chicken and let it brown on the other side for another 3 minutes.

3. Step 3

   Now, pour in the chicken broth, allowing it to deglaze the pan and pick up all those delicious browned bits. Stir in the quartered potatoes, halved pickles, baby carrots, black olives with their juice, and the tangy pickle juice. This combination will create a delightful medley of flavors.

4. Step 4

   Reduce the heat to medium and cover the skillet. Let everything simmer together for about 40 minutes, or until the potatoes are tender and the chicken is cooked through. You’ll know it’s done when the juices run clear and an instant-read thermometer inserted near the bone reads 165°F (74°C).

5. Step 5

   Once cooked, remove the skillet from the heat and let it rest for a few minutes. This dish is best served warm, allowing the flavors to meld beautifully.