Name: Pickle Braised Chicken Thighs with Cauliflower Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 T. extra virgin olive oil, divided; 3-4 cloves fresh garlic, minced; 8 bone-in chicken thighs (approximately 3 lbs.); Freshly ground black pepper, to taste; ½ c. dill pickle juice; 1½ c. organic chicken broth, divided; Salt, to taste (optional); 3 T. fresh parsley, chopped (optional); 1 medium head cauliflower, rinsed, tough leaves and stems removed; 1 T. extra virgin olive oil.; Freshly ground black pepper, to taste

Looking for a new and delicious way to cook chicken thighs? Look no further than this pickle-braised chicken thighs recipe! The tangy pickles add a delicious flavor to the chicken, and the cauliflower rice makes it a perfect low-carb meal. This dish is sure to become a family favorite!

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How long to bake chicken thighs?

The baking time for boneless chicken thighs will be approximately the same. The temperature of your oven will determine how long it takes to roast bone-in chicken thighs. Unboned chicken thighs cook faster, about 25 minutes when covered.

How to know when chicken thighs are done

The best way to make sure your meat is cooked perfectly is by using an instant-read thermometer. To check the temperature, stick the thermometer into the thickest part of the meat (without touching the bone) and look at the internal temperature reading. It should say 165⁰F on the display.

Do I remove the skin from chicken thighs?

The majority of chicken thigh flavor is locked in the skin because it has a high fat content. Additionally, leaving the skin on will help prevent the thighs from drying out while cooking. If you want to reduce the fat and calorie intake, simply remove the skin after cooking your chicken thighs.

However, keep in mind that the skin would have soaked up a lot of the sauce, spices, or herbs that you used on your chicken thighs. Removing it before serving would mean sacrificing a lot of the flavor.

What you need to make pickle-braised chicken thighs with cauliflower rice

Chicken Thighs:

2 T. extra virgin olive oil, divided
3-4 cloves fresh garlic, minced
8 bone-in chicken thighs (approximately 3 lbs.)
Freshly ground black pepper, to taste
½ c. dill pickle juice
1½ c. organic chicken broth, divided
Salt, to taste (optional)
3 T. fresh parsley, chopped (optional)

Cauliflower Rice:

1 medium head cauliflower, rinsed, tough leaves and stems removed
1 T. extra virgin olive oil.
Freshly ground black pepper, to taste

How to make the recipe

In a large 12” oven-proof skillet with deep sides, heat one tablespoon of extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in a hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn the thighs and repeat on the other side.
Remove browned chicken thighs from the skillet and keep warm. Add another tablespoon of olive oil to the pan and repeat the process with the remaining 4 chicken thighs.
Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan.
Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking for another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from the skillet to a separate platter. Cover and keep warm.
While the chicken is cooking, prepare the cauliflower rice by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.
Once grated, dry cauliflower rice thoroughly by placing it on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.
Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.
To make the pan sauce, add the remaining cup of chicken broth to the first skillet and bring it to a boil, then reduce heat to simmer. Scrape brown bits from the bottom of the pan with a wooden spoon and continue cooking until the sauce reduces by one-half. Taste and season with additional salt and pepper, if desired.
Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.

Storing the recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

How do I reheat chicken thighs?

Chicken is a versatile dish that can be enjoyed in endless ways. And leftovers are often even better than the meal itself. But if you don’t reheat chicken properly, you’ll be left with dry, tough meat that no one will want to eat.

The trick is to not cook it too long or too fast. Boneless chicken thighs take less time to reheat than bone-in, so if you’re short on time, go for the boneless option.

For a saucy dish, move to a microwave-safe dish, cover, and reheat one thigh at a time for 30 seconds on high, turn, and cook again for 25 seconds. Or, reheat on medium in a skillet on the stove top, covered, for about five minutes, spooning the sauce over the thigh and flipping it once.

For one or two chicken thighs that have no sauce, you can wrap the chicken thigh loosely in a moist paper towel and heat on high in the microwave for 45 seconds, then turn, and heat for an additional 20 seconds. Let it rest in the microwave for one minute, remove and then take out of the paper towel before serving. By following these simple tips, you’ll be able to enjoy delicious chicken leftovers any time of the week.

Recipe tips

The dill pickle juice adds a wonderful briny flavor to this recipe. If you find the finished flavor is too strong for your tastes, it can be tempered by adding additional chicken broth when making the pan sauce.

For an extra zing, top chicken thighs with lemon juice just before serving! The acidity of the lemon will balance out the richness of the dish and saltiness of the pickle sauce.

When braising chicken thighs, maintain a careful watch on the simmering liquid so it doesn’t get too reduced and become burnt.

Take it Easy on the Salt

Don’t add any salt until after you’ve tasted the pan sauce, since pickle juice is already salty before being used as a sauce. Some people may find that the pickle pan sauce is too powerful. If this is the case, increase the chicken stock to help mellow the flavor.

Yield: 4 portions