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.
Prep time: 10 minutes
Cook time: 55-60 minutes
Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat 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 another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.