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Pickle-Brined Chicken with Wedge Salad & Butter Sauce Recipe

Pickle-Brined Chicken with Wedge Salad & Butter Sauce Recipe

Pickle-Brined Chicken with Wedge Salad & Butter Sauce Recipe

Are you a fan of pickles? This Pickle-Brined Chicken with Wedge Salad & Butter Sauce Recipe is a spring sensation, perfect for warm evenings when you’re in the mood for something tasty.

Pickle-Brined Chicken with Wedge Salad & Butter Sauce Recipe

 

Serves 4

  • 1⁄2 cup liquid from store-bought pickles
  • 1⁄4 cup brown sugar, plus 2 tbsp extra
  • 2 tbsp salt flakes
  • 1 tbsp ground coriander
  • 3 sprigs oregano
  • 2 cups ice cubes
  • 8 chicken thighs, skin on
  • 1 tbsp smoked paprika
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp Tabasco sauce
  • 50g unsalted butter, chopped
  • 2 garlic cloves, crushed
  • 1⁄4 cup buttermilk
  • 1⁄4 cup mayonnaise
  • 1 tbsp finely chopped chives
  • 1 small iceberg lettuce, cut into wedges, to serve
  • 4 pickles, cut into wedges, to serve

 

How to make our Pickle-Brined Chicken with Wedge Salad & Butter Sauce Recipe:

1. Place the pickle liquid, brown sugar, salt flakes, half the coriander and the oregano into a small saucepan. Season with pepper, and then bring to the boil. Transfer to a large bowl, add the ice cubes and mix until they have melted. Add the chicken, submerge in the liquid and then place in the fridge to marinate for 4 hours (or overnight).

2. Preheat the oven to 220°C (200°C fan forced). Place the smoked paprika, extra brown sugar, remaining coriander, olive oil and Tabasco sauce into a large bowl. Drain the chicken and gently pat dry. Toss the chicken in the smoked paprika mixture, then transfer to a large baking tray and cook in the oven for 25 minutes. After this time, carefully pour the cooking juices into a small saucepan. Return the chicken to the oven and cook for a further 10 minutes, or until golden and crisp.

3. Meanwhile, place the cooking juices over medium heat. Add the butter and garlic and cook for 2 minutes, or until the butter has melted and is bubbling. Remove from the heat, set aside and keep warm.

4. Place the buttermilk, mayonnaise and chopped chives in a small bowl and whisk well to combine. Set aside.

5. Serve the chicken with the wedges of lettuce, pickles, buttermilk dressing, and butter sauce.

 
SMART TIP
The pickling liquid from store-bought pickles is a great way to add flavour to marinades and dressings.
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