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.

Ingredients:

• 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

Directions:

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