Pickle Brined Chicken

Drain pickles, reserving brine (about 4 cups). Place pickles in an airtight container. Store covered, in refrigerator up to 2 weeks.

Add chicken to brine and place in a large resealable plastic bag set in a bowl; seal bag. Chill for 8 to 24 hours.

Preheat oven to 475ºF. Remove chicken from brine; pat dry. Discard brine.

In a small bowl, combine flour and pepper. Coat chicken with flour mixture; shake off any excess.

In a large, heavy ovenproof skillet, heat oil over medium-high heat. Add chicken, skin side down; sear until golden brown, about 8 minutes. Turn chicken and transfer skillet to oven. Bake 20 minutes or until juices run clear. Remove from oven. Transfer chicken to platter; let rest 5 minutes.

Return skillet to stove. Remove fat from skillet, reserving 1 tablespoon in the pan. Return skillet to heat. Add wine; bring to boiling over medium-high heat. Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes. Add broth; boil until reduced to about 1/2 cup, about 2 minutes. Stir in butter. Season to taste with pepper.

Remove from heat, Pour sauce over chicken. Top with chopped pickles, chopped dill and red bell pepper before serving.