These pickle braised chicken thighs are super delicious and full of flavors, the perfect low-carb meal for dinner with healthy cauliflower rice. 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. Definitely, you will fell in love with this pickle braised chicken.
Ingredients for this Recipe :
For 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
- 1/2 cup dill pickle juice
- 1 1/2 cup organic chicken broth, divided
- Salt, to taste (optional)
- 3 T. fresh parsley, chopped (optional)
For Cauliflower Rice:
- 1 medium head cauliflower, rinsed, tough leaves and stems removed
- 1 tbsp extra virgin olive oil.
- Freshly ground black pepper, to taste
How to Make Pickle Braised Chicken Thighs:
Step One:
In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
Step Two:
Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in the 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.
Step Three:
Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to the pan and repeat the process with the remaining 4 chicken thighs.
Step Four:
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.
Step Five:
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 the skillet to a separate platter. Cover and keep warm.
Step Six:
To make the pan sauce, add the remaining cup of chicken broth to the first skillet and bring 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.
How to Make Cauliflower Rice:
Step One:
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.
Step Two:
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.
Step Three:
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.
Serving Suggestions:
Serve pickle braised chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired. This delicious low-carb meal is a complete dinner meal itself, so you do not need to combine it with any other meal.
More Chicken Recipes –
Whole roasted chicken recipe – Garlic Herb Whole Roasted Chicken
Low carb chicken breasts recipe – Low Carb Easy Stuffed Chicken Breasts Recipe
Low carb chicken wings recipe – Lemon-Pepper Baked Chicken Wings Recipe
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Pickle Braised Chicken with Cauliflower Rice
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Loading...A complete low-carb dinner recipe with chicken and cauliflower rice
Ingredients
- 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
- 1/2 cup dill pickle juice
- 1 1/2 cup 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 tbsp extra virgin olive oil.
- Freshly ground black pepper, to taste
Instructions
In a large 12” oven-proof skillet with deep sides, heat one tablespoon 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 the 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 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 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 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.
Nutrition
-
809 Calories
-
6.15g Carbohydrates
-
59.09g Fat
-
1.7g Fiber
-
66.02g Protein
Notes
We calculate nutrition information using a third-party calculator. All nutrition information is only estimated information and is not guaranteed to be accurate. Please use your preferred nutrition calculator to check the nutrition information.
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