Wednesday, April 27, 2016

Savory Stuff -- Basil Butter Chicken


This is the point where I apologize for neglecting my blog. Oops. Sorry. (do I HAVE any readers yet who care? hah)

But I'm not TOO sorry, because I've been kicking depression's ass, finishing my book, doing improv shows, and hosting visitors. So yeah, sorry-not-sorry. And it hasn't even been that long.

Next week is #Brunchweek, so expect some yummy recipes from me then! This is a pretty basic, but delicious and simple recipe. The pictures aren't great, but the flavor is awesome.

So anyway, I realized my first post boasted my savory dishes and how I rarely bake, and then all my following recipes were desserts and drinks. Oops. So I figured it was time, even if I was taking photos of this thing at midnight with inadequate lighting, hah. Pickle juice brines are my jam. I will always, always cook with a pickle juice brine :)

Basil Butter Chicken

  • 4 skin-on, bone-in chicken thighs
  • 1/2 cup pickle juice
  • salt and pepper
  • 1 can of petite diced tomatoes
  • 1/2 cup red wine
  • 3 cloves garlic, diced
  • 1/4 cup sliced mushrooms
  • 1/4 cup caramelized onions
  • 1 handful chopped spinach
  • 4 tbsp butter
  • 2 tsp olive oil
  • 1 handful fresh basil, sliced

-Pour the pickle juice over the chicken and let marinade for an hour or overnight. Remove and pat dry, sprinkle well with salt and pepper.

-Preheat the oven to 375 degrees F.

-Heat a large iron skillet on medium-high heat. Add a tablespoon of the butter and a teaspoon of the olive oil and heat until just melted. Add the chicken and brown on each side until crispy, about two minutes. Set aside.

-Add the rest of the butter and olive oil. Brown the garlic, then add the wine and reduce slightly.

-Add the tomatoes and simmer for ten minutes. Add the mushrooms, onions, and spinach. Return the chicken to the pan, cover slightly with some of the tomato mixture.

-Cook for 30 minutes, or until a meat thermometer inserted into the chicken reads 165 degrees F. Top with the fresh sliced basil.

-Serve over wild rice or pasta.


  1. Hai Ashley... nice to know you. your dish looks scrumptious. What can I substitute red wine with?

    1. Chicken broth with a splash of balsamic vinegar perhaps?

  2. This chicken looks so tender and juicy. How interesting that you used pickle juice, that's something I've got to try!

  3. That pickle juice brine is brilliant, I will definitely be trying that! We love chicken and I'm always looking for new ideas - looks yummy!

  4. I battle with depression too so I am just glad that you are posting:) Cooking keeps me happy so I try to do it as often as possible. It's mostly brownies though... Love this chicken and all that BASIL!

    1. I got new meds that are a help, but I still have low days and "do nothing" days. <3