Peel garlic and mince finely.

In a large 12” oven-proof skillet, heat one T. of extra-virgin olive oil and minced garlic over medium heat for 1-2 minutes, stirring continuously to prevent garlic from burning.

Season chicken thighs with pepper, to taste. Sear chicken thighs in batches. Place 4 thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the surface of the skillet. Turn thighs and repeat on the other side.

Remove browned chicken thighs and set aside. Cover with a plate to keep the thighs warm.

Add the remaining olive oil to the skillet and repeat the process with the remaining chicken thighs.

After browning all chicken thighs, return the first 4 thighs into the skillet. Arrange them in a single layer.

Add pickle juice and ½ chicken broth to the pan.

Bring liquid to a boil, then reduce heat to medium-low. Simmer for 20-30 minutes, covered.

Turn each thigh over with tongs and continue cooking for another 30 minutes until the meat is tender.

Once the meat is tender, remove chicken thighs from skillet and place on serving dish. Allow resting for 5 minutes

While the chicken is resting, cook cauliflower rice according to directions.

To make the pan sauce, add the remaining cup of chicken broth to the first skillet and bring to a boil. Reduce heat to medium-low and allow to simmer until sauce reduces to half. Scrape brown bits from the bottom of the pan with a wooden spoon, and stir the pan sauce occasionally to prevent burning. Taste and season with additional salt and pepper, if desired.

 Place chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Chop fresh parsley and add as a garnish, if desired.