Chicken thighs cooked in a Dutch oven with a mixture of olives, artichoke hearts, vermouth, white wine, and vodka.
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.
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
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.
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!
Martini Chicken Thighs
- 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
- 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.
CONNECT WITH ME ON SOCIAL MEDIA
*Originally shared 2012/Updated 2023