This cool soup is ideal as a sweet side dish in the summer. For a lovely appearance, garnish with a lime slice!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 chicken leg quarters with skin, split into drumsticks and thighs
- 1 pinch seasoned salt, or to taste
- ground black pepper to taste
- 2 tablespoons olive oil
- ½ cup balsamic vinegar
- 1 (14.5 ounce) can stewed tomatoes
- ½ cup finely chopped dill pickles
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
- Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.
- Four 6-ounce skinless, boneless chicken breasts may be substituted for the chicken leg quarters, if you are fat conscious.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 7 g |
| Sodium | 651 mg |
| Sugars | 8 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
If I could go half-star rating, I would do 3.5 but rounding to 4 stars. Buckwheat Queen is right; the strong balsamic masks any dill pickle flavor. It IS a good recipe!! But doesn’t quite live up to the name. I did this all in my cast iron – including the oven bake time. I used boneless , skinless chicken thighs and added two, very small and very thinly sliced potatoes. Glad we tried! Thanks MSMUM1977!
I was dubious about a recipe with only 1 review, but I tried it anyway. Doubled the recipe. Put sliced yukon potatoes on the bottom of a roasting pan together with a package of mini carrots. Chicken on top and then sauce. Used boneless thighs and drumsticks (15 pieces). Baked 45 minutes at 400 F. The meat broke apart with a fork. My son said I should post a review. My only complaint was that the wasn’t enough sauce, I will increase that next time.
This is nice. I recommend trying it. However, I think the balsamic vinegar masks the dill pickle flavor. Next time, I will use the dill pickle brine in place of the vinegar. The amount of sauce is fantastic. I will add potatoes to it next time, too.