"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard. Fast and Easy Chicken Recipes
The braised chicken legs can be refrigerated for up to 3 days.
Vinegary pickle brine is a tough match for wine, but a fruity, unoaked or lightly oaked white is probably the best option for this tangy chicken (and for the lightly bitter Swiss chard). Try a Chenin Blanc.