This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Zesty Chicken and Potatoes
Chicken Curry and Potatoes
Mom's Paprika Chicken with Potatoes
Bacon-Roasted Chicken with Potatoes
Grilled Chicken and Potato Foil Packs
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Thigh
Top Chicken Dinners for Spring
Cutting Up a Whole Chicken
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Deboning a Chicken Breast
Roasting Chicken
Chicken Soup's On
Related Collections
Canned Chicken Broth and Stock
Canned Food Recipes
Chicken Thighs
Chicken Recipes
One-Dish Meals

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken, Pickles, and Potatoes

By: Kristie

"If you love pickles you will love this. Chicken thighs are browned and cooked with potatoes, carrots, pickles and black olives. Sounds scary I know but trust me it's good. My mother-in-law served this to me when I first met my husband and I have come to love it."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1/2 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. Olive®), halved
1 cup baby carrots, halved
1 (6 ounce) can black olives with juice
1 cup pickle juice

Directions

Place the flour in a shallow dish and season lightly with salt, pepper, and garlic powder. Season the chicken thighs with salt and pepper, and dredge in the flour. Heat the olive oil in a large skillet over medium-high heat.Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Pour in the chicken broth.
Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice. Reduce heat to medium, cover, and cook until the potatoes are tender and the chicken thighs are no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).