Martini Chicken Thighs

Chicken thighs cooked with garlic, Manzanilla olives, lemon, artichoke hearts, vermouth, vodka and white wine. 

For those of you new to my blog, I live in Northern NJ. I love living where we do as I get the best of both worlds. My home is in the country about 20 minutes from the ski slopes and only a 45 minute drive to Manhattan.

We don’t go into the city very often, but when we do it’s usually around the holidays. About 10 years ago we started a tradition of taking the girls into the city for dinner and a Broadway show to celebrate their birthdays.

Sometimes we’ll even head into Central Park with family and friends to go ice skating too. It’s such a fun place to be around the holidays. This past Sunday we made our trek in and ate an early dinner at an Italian restaurant called Trattoria Trecolori before heading to our show.

We found this place a couple of years ago by accident and decided to eat there again. The food is good, prices are reasonable, they have a great wine list and make great suggestions. AND it’s close to the theatre district, so it was geographically convenient as well.

I ordered this one dish that they called Chicken Martini. It was delicious, but I was anticipating that it would have olives. It didn’t say that they were in the dish, but it sounded like it would go well.

So the night before last I decided to make my own twist on their recipe and made these Martini Chicken Thighs.

How do you make Martini Chicken Thighs?

For this recipe you’ll need chicken thighs, garlic, Canola oil, Manzanilla olives, lemon, artichoke hearts, scallions, vermouth, vodka, chardonnay wine, chicken broth, all purpose flour, Kosher salt and black pepper. 

In a Dutch oven or large saucepan, heat oil over medium-high heat. Season the chicken with salt and pepper on both sides and lightly brown on each side for 4-5 minutes.

Remove the chicken and set aside (You may need to do this in 2 batches). Add the garlic, olives, artichokes, scallions, lemon zest to the Dutch oven; then add the wine to deglaze the bottom of the pan and scrape up any bits.

Add the flour to thicken; then one at a time add the vermouth, vodka and lemon juice; stirring to thin out the sauce. Next, add the chicken broth and the par-cooked chicken thighs.

Bring to a boil, cover with the lid; then reduce heat and allow to simmer for 15 minutes. Transfer chicken to an oven safe dish, top with the sauce; then bake at 425 degrees F for another 30 minutes so that the sauce thickens and the chicken browns. 

This dish was INCREDIBLE and definitely one I’d make again! All of the flavors combined nicely without being too overpowering. I did make quite a bit as I was cooking for six people instead of four, but I also wanted to have some leftovers. ~Enjoy! 

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Martini Chicken Thighs

Carrie's Experimental Kitchen

Chicken thighs cooked with garlic, Manzanilla olives, lemon, artichoke hearts, vermouth, vodka and white wine. 

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Entree

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 10 bone in, skin removed chicken thighs
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons canola oil
• 2 cloves garlic, minced
• 1- (5-ounce) jar manzanilla olives (or green olives)
• 1- (14-ounce) can artichoke hearts, quartered
• 1/2 cup chopped scallions
• 1 lemon, zest and juice
• 1/2 cup chardonnay wine
• 2 tablespoons all purpose flour
• 1/2 cup vermouth
• 1/2 cup vodka
• 3 cups chicken broth

Instructions

 

• In a Dutch oven or large saucepan, heat oil over medium-high heat. Season the chicken with salt and pepper on both sides and lightly brown on each side for 4-5 minutes.
• Remove the chicken and set aside (You may need to do this in 2 batches). Add the garlic, olives, artichokes, scallions, lemon zest to the Dutch oven; then add the wine to deglaze the bottom of the pan and scrape up any bits.
• Add the flour to thicken; then one at a time add the vermouth, vodka and lemon juice; stirring to thin out the sauce. Next, add the chicken broth and the par-cooked chicken thighs.
• Bring to a boil, cover with the lid; then reduce heat and allow to simmer for 15 minutes. Transfer chicken to an oven safe dish, top with the sauce; then bake at 425 degrees F for another 30 minutes so that the sauce thickens and the chicken browns.

Keyword chicken

Tried this recipe?Let us know how it was!

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