Martini Chicken
Recipe GLPRba0d16181545c3
Succulent skin-on chicken thighs braised in a sophisticated vermouth and olive brine sauce with garlic, shallots, and briny green olives. The vodka and vermouth-based sauce becomes rich and savory as it reduces, creating an elegant dish that tastes far more complicated than it is. Finished with fresh lemon zest and served with optional parsley and lemon wedges.
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Ingredients
2 lb. skin-on, bone-in chicken thighs (4–6 pieces)
1 tsp. freshly ground black pepper, divided
2 tsp. Diamond Crystal kosher salt or 1¼ tsp. Morton kosher salt, plus more to taste
3 Tbsp. extra-virgin olive oil
3 medium shallots, thinly sliced
12 garlic cloves, thinly sliced
1 Tbsp. all-purpose flour
1¼ cups dry vermouth
1 cup low-sodium chicken broth
⅔ cup reserved olive brine from pitted green olives
⅔ cup vodka, divided
1 5.5-oz. jar pitted Castelvetrano or other green olives, rinsed (about 1 cup)
1 tsp. finely grated lemon zest
Fresh parsley leaves with tender stems, for serving (optional)
Lemon wedges, for serving (optional)
Directions
Preheat your oven to 350°F, positioning the rack in the middle of the oven. Pat the chicken thighs dry with paper towels. Season all sides of the chicken generously with salt and ground black pepper.
Pour the extra-virgin olive oil into a large, high-sided ovenproof skillet or short-sided pot (at least 3½-quart capacity) while it is cold. Place the pan over medium heat. Once warm, arrange the chicken thighs skin side down in the pan without moving them. Cook undisturbed for 14–17 minutes, rotating the pan occasionally around the burner for even browning, until the skin is deep golden brown and the chicken releases easily from the pan. Transfer the cooked chicken thighs to a plate, arranging them skin side up.
Pour off all but 4 teaspoons of oil from the pan and discard the excess. Return the pan to medium heat. Add the sliced shallots and cook, stirring often, until they are tender, about 4 minutes. Stir in the sliced garlic and cook, stirring often, until fragrant, about 3 minutes. Sprinkle the flour over the mixture and stir well to coat everything. Remove the pan from the heat and move it away from the burner.
Carefully pour the dry vermouth, chicken broth, olive brine, and ⅓ cup vodka into the pan. Return the pan to medium-high heat and bring the liquid to a simmer. Continue cooking and stirring occasionally until the sauce has reduced by about two-thirds, approximately 9–12 minutes. Remove from heat. Stir in the lemon zest and the remaining ⅓ cup vodka. Taste the sauce and add more salt if needed.
Nestle the reserved chicken thighs skin side up into the sauce. Scatter the rinsed green olives over the chicken, allowing most of them to fall into the sauce. Place the skillet, uncovered, in the preheated oven and bake for 25–35 minutes, until the chicken is cooked through. An instant-read thermometer inserted into the thickest part of a thigh should register 165°F for food safety.
Remove the skillet from the oven. Scatter fresh parsley leaves with tender stems over the chicken and sauce. Serve hot, passing lemon wedges at the table for squeezing over the chicken if desired.
