Pickle and Beer-Brined Oven-Braised Chicken Thighs with Crispy Roasted Green Beans

11 Sep

This meal was beyond delicious.  The chicken had an intriguing, intoxicating mixture of flavors from the pickle and beer brine – one part dill and salt, one part hops and malt.  It sounds like it might be a bit strange, but it’s perfect.  Beyond perfect.  The meat of the chicken thighs was tender, with a crispy skin and incredible depth of flavor.  Both brining them and braising them in the pickle juice and beer imparted a double-dose of goodness.  The IPA I used was the epitome of IPA goodness – a hint of bitter and a load of hops, balanced perfectly by malt.  Mixed with the bright, refreshing dill and garlic from the pickle juice, this was the perfect brining and braising liquid.

The green beans were like the most delicious and healthy French fries you’ve ever laid fingers on.  They were crispy from the high roasting temperature with a hint of heat from the creole seasoning and deep umami from the rendered chicken fat.  I have suspicions that you could feed them to even the most green bean adverse toddler and not get any complaints.  This is one of the few things I’ve made that we were sneakily stealing off each other’s plates (well, I know I snuck a few and I suspect Zak did the same … I mean, they were just so damn good).

Pickle and Beer-Brined Braised Chicken Thighs with Oven-Roasted Green Beans

Pickle and Beer-Brined Braised Chicken Thighs:

5-6 skin-on chicken thighs, about 2.5-3 lbs.

2 cups leftover juice from refrigerator dill pickles, including onions, peppercorns, and dill

2 bottles beer, divided (I used homemade IPA – and we hope to post homemade beer recipes in the not-too-distant future, for those of you who are interested)

Non-stick cooking spray

Combine chicken thighs, pickle juice, and one bottle beer in a bowl or large zip lock bag.  Let sit, refrigerated, about 1 hour per pound.

Remove chicken from brining liquid.  Set chicken aside.  Transfer brining liquid to a medium stock pot and bring to a vigorous boil for 4-5 minutes.  Do not skip this step.  It is imperative for food safety.

Preheat oven to 400º.

Combine remaining beer with the boiled brining liquid.

Spray a cast iron pan with non-stick cooking spray.  Heat over medium-high heat until very hot.  Add chicken, skin side down, and cook 5-6 minutes until golden brown.  Reserve drippings if you are also making the green beans.

Place chicken, skin side up, in a casserole dish.  Pour brining liquid and extra beer mixture over the chicken.  Cover with tinfoil and transfer to oven.  Roast about 30-40 minutes until internal temperature reaches 165º.

Oven-Roasted Green Beans:

1 1/2 lb. green beans, ends trimmed

2-3 tbs. rendered chicken fat from thighs, reserved from above

1 tbs. olive oil

1 tbs. Tony Chachere’s creole seasoning

Kosher salt and freshly cracked black pepper

Preheat oven to 400º.

On a tinfoil lined baking sheet, toss together drippings from chicken thighs (see above), or substitute an extra 2-3 tbs. olive oil, 1 tbs. olive oil, Tony Chachere’s, kosher salt, and freshly cracked black pepper.

Place in oven and roast, tossing once or twice to ensure even cooking, about half an hour.

15 Responses to “Pickle and Beer-Brined Oven-Braised Chicken Thighs with Crispy Roasted Green Beans”

  1. Tammy July 28, 2012 at 1:30 pm #

    Great recipe. The marinade sounds perfect and I love that you used chicken thighs – best part of the chicken. Love the crispy green beans too.


  1. Geauga Family Farms CSA – Week Fourteen « Kelseyincleveland's Blog - September 18, 2011

    […] going to combine my leftover green bean’s with this week’s haul to make some more of my crispy oven-roasted variety, though I’ll mix up the seasonings to match whatever I am pairing them with.  I’m […]

  2. Geauga Family Farms CSA – Week Fifteen « Kelseyincleveland's Blog - September 25, 2011

    […] have a few other recipes up my sleeves as to how I used up the ingredients, as well.  I also made crispy roasted green beans again, because they were so absolutely […]

  3. Geauga Family Farms CSA – Week Sixteen « Kelseyincleveland's Blog - October 1, 2011

    […] are looking particular delicious, although now that I have my new favorite healthy snack food of crispy roasted green beans, I’m always excited to see those as well.  Thanks to my mother in law, I didn’t have […]

  4. Geagua Family Farms CSA – Week Seventeen « Kelseyincleveland's Blog - October 9, 2011

    […] a way to use up, so I’ve been brainstorming ideas as to how to do that.  Some will surely be roasted, but I am thinking about pickling some as well.  Half the fun of the CSA is figuring out how to […]

  5. Geauga Family Farms CSA – Week Eighteen « Kelseyincleveland's Blog - October 15, 2011

    […] some simple mashed CSA potatoes.  One night, Zak made a delicious and ginormous salad using crispy roasted green beans and mounds of CSA vegetables that was phenomenal.  The slow cooker lentil and black bean chili […]

  6. Homemade Beer Recipes : Beer Brew Basics – Free Tips and Resources - December 6, 2011

    […] delicious. The chicken had an intriguing, intoxicating mixture of flavors from the pickle and Beer brine ‘ one part dill and salt, one part hops and malt. It sounds like it might be a bit […]

  7. Steamed Silken Tofu in Mustard Seed and Coriander Broth « Kelseyincleveland's Blog - July 1, 2012

    […] what to do with leftover pickle juice?  I’ve used it in potato salad and coleslaw, as a brine for chicken thighs, as seasoning in a vegetarian casserole, and in chicken salad.  But the brine leftover from the […]

  8. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog - July 15, 2012

    […] Pickle and Beer Brined Oven Braised Chicken Thighs with Crispy Roasted Green Beans […]

  9. Geauga Family Farms Summer CSA – Week Three « Kelseyincleveland's Blog - July 28, 2012

    […] and potatoes.  It has been too damn hot to turn on the oven, otherwise I surely would have made crispy roasted green beans and some roasted and smashed potatoes.  The heat is supposed to break a little bit, so I’m […]

  10. Geauga Family Farms Summer CSA – Week Four « Kelseyincleveland's Blog - August 4, 2012

    […] I ended up burning the green beans because, well, it happens to the best of us.  I was making crispy roasted green beans.  I check them and they were almost done.  Another five minutes went by and they were charred to […]

  11. Geauga Family Farms Summer CSA – Week Seven « Kelseyincleveland's Blog - August 25, 2012

    […] back in school and working, I need to get myself organized!  I know for sure that I want to make crispy roasted green beans, since I so miserably failed by burning them the last time and I’ve been craving them.  […]

  12. Geauga Family Farms Summer CSA – Week Eight « Kelseyincleveland's Blog - September 1, 2012

    […] red bell pepper, Yummy orange peppers, and onions.  I didn’t get around to making any crispy green beans, so those are on the menu for this week.  The rhubarb was used to make a really delicious dressing […]

  13. Geauga Family Farms Summer CSA – Week Nine « Kelseyincleveland's Blog - September 8, 2012

    […] absolutely cannot wait for fall to begin for real this year – I will definitely making the crispy roasted green beans I’ve been talking about for so long.  Zak bought me some duck wings to experiment with at […]

  14. Geauga Family Farms Summer CSA – Week Ten « Kelseyincleveland's Blog - September 16, 2012

    […] around, too.  Basically, we stunk at using produce.  I did use all the green beans we had making crispy roasted green beans to go with my garlic parmesan duck […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: