• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×

Home » Recipes » Chicken Recipes

March 10, 2023 · Leave a Comment

Martini Chicken Thighs

Chicken Recipes

  • Share
  • Tweet
  • LinkedIn
  • Yummly
  • Email
Jump to Recipe -
chicken thighs with olives

Chicken thighs cooked in a Dutch oven with a mixture of olives, artichoke hearts, vermouth, white wine, and vodka. 

chicken thighs on a plate with olives

These chicken thighs are made with ingredients similar to a martini and let me tell you, they're FABULOUS!

For those of you new to my blog, I live in Northern NJ. I love living where I 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 in 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 just a fun place to be around the holidays. Anyway, this past Sunday, we made our trek in and ate an early dinner with the kids, my Mom and her husband 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.

Plus, it's close to the theatre district, so it was geographically convenient as well. We all liked our menu choices but I had ordered this one dish that they called Chicken Martini.

It was delicious but I was anticipating that it would have olives. I don't know why, 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 Chicken Martini and made Martini Chicken Thighs. 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 6 people, but also wanted to have some leftovers. 

a close up of chicken thighs with olives

Ingredients Needed

For this recipe you'll need the following ingredients. You can shop for ingredients or print out the recipe on the card below!

  • 10 Chicken Thighs, bone in, skin removed
  • 2 Cloves Garlic, chopped
  • Canola Oil
  • 1-5 oz. Jar of Stuffed Spanish Manzanilla Olives (I think next time I'll use garlic stuffed olives to make it even better!)
  • 1 Lemon, zest and juice
  • 1-14oz. Can Artichoke Hearts, quartered
  • ½ c. Scallions, chopped
  • ½ c. Vermouth
  • ½ c. Vodka (I used Kettle One...shhh...don't tell my husband I used the good stuff!)
  • ½ c. Dry White Wine
  • 3 c. Low-Sodium Chicken Broth
  • 2 tbsp. All-Purpose Flour
  • Kosher Salt, to season chicken
  • Fresh Ground Black Pepper, to season chicken

chicken thighs with green olives

How do you make Martini Chicken Thighs?

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 8-10 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 then reduce heat and allow to simmer for 10 minutes.

Transfer chicken to an oven safe dish, top with the sauce, then bake at 425 degrees for another 20 minutes so that the sauce thickens and the chicken browns. Enjoy!

Can I Omit the Alcohol?

Unfortunately, due to the nature of this recipe, you must use alcohol or the recipe will not taste the same.

As an alternative, you can try using all chicken broth in place of the vermouth, vodka and wine; however, the results will not be the same. 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

chicken thighs with olives

More Chicken Thigh Recipes

  • Baked Cajun Chicken Thighs
  • Rosemary and Lemon Roasted Chicken Thighs
  • Apple Cider Mustard Baked Chicken Thighs
  • Crispy Ranch Baked Chicken Thighs
  • Chicken Thighs in a Horseradish Cream Sauce

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!

a close up of chicken thighs with olives

Martini Chicken Thighs

Carrie's Experimental Kitchen
Chicken thighs cooked in a Dutch oven with a mixture of olives, artichoke hearts, vermouth, white wine, and vodka. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 10
Calories 244 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 10 bone-in, skinless chicken thighs
  • 2 tablespoons minced garlic
  • 2 tablespoons canola oil
  • 1- (5-ounce) jar manzanilla olives
  • 1 lemon (zest and juice)
  • 1- (14-ounce) can quartered artichoke hearts
  • ½ cup chopped scallions
  • ½ cup vermouth
  • ½ cup vodka
  • ½ cup dry white wine
  • 3 cups chicken broth
  • 2 tablespoons all purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

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 8-10 minutes. Remove the chicken and set aside (You may need to do this in 2 batches).
  • Next, add the garlic, olives, artichokes, scallions, lemon zest to the pot; then add the wine to deglaze the bottom of the pan and scrape up any bits.
  • Add the flour to form a roux; 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; then reduce heat to low and allow to simmer for 10 minutes.
  • Transfer chicken to an oven safe dish, top with the sauce, then bake at 425 degrees F for another 20 minutes so that the sauce thickens and the chicken browns.

Nutrition

Calories: 244kcalCarbohydrates: 6gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 97mgSodium: 598mgPotassium: 349mgFiber: 1gSugar: 1gVitamin A: 131IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Keyword chicken
Tried this recipe?Let us know how it was!

CONNECT WITH ME ON SOCIAL MEDIA

FACEBOOK | TWITTER | PINTEREST | INSTAGRAM

 

 

 

*Originally shared 2012/Updated 2023

More Chicken Recipes

  • marsala chicken meatballs on egg noodles
    Homemade Chicken Marsala Meatballs
  • a close up of carved chicken oreganata
    Whole Roasted Chicken Oreganata
  • a white pot of chicken sausage and bean stew
    Italian Chicken Sausage and White Bean Stew
  • Chicken.Contadina on a colorful plate.
    Chicken Contadina (Country Style Tuscan Chicken)
Previous Post: « Homemade Chicken Marsala Meatballs
Next Post: Grilled Cajun Lime Shrimp Skewers »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Let's Connect

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2023 · Carrie's Experimental Kitchen

  • 2