Three Martini Chicken

Name: Three Martini Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1/2 teaspoon fine salt; 1 tablespoon extra-virgin olive oil; 2 medium yellow onions, cut in half and thinly sliced into half moons; 8 garlic cloves, smashed and peeled; Freshly ground black pepper; 1 1/3 cups dry vermouth; 2 bay leaves (optional); 1/2 cup vodka; 3 whole lemons for zesting, divided; 2 tablespoons cold unsalted butter, cut into pea-sized pieces; Freshly ground black pepper; 1 heaping cup (6.35 ounces) whole, pitted Castelvetrano olives; 2 tablespoons mascarpone (or cream cheese in a pinch); 1 peeled garlic clove, for microplaning; 1 handful whole flat-leaf parsley leaves

Succulent vermouth-braised chicken thighs are served with a vibrant, creamy lemon-vodka sauce and mild green olives.

⭐ 4.2 (32 reviews) Prep: 15 minCook: 45 minTotal: 60 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

American

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Instructions

Pat chicken dry and season with salt.
Heat olive oil in a Dutch oven over medium-high heat. Sear chicken skin-side down for 8-10 minutes until browned, then flip and cook for 3-5 minutes until golden. Remove and set aside.
Reduce heat to medium. Sauté onion and smashed garlic in the pot for 6-8 minutes until softened and lightly browned.
Add pepper, vermouth, and bay leaves. Return chicken to the pot, skin side up, cover, and braise for 13-17 minutes until tender (175F). Remove chicken to a platter, discarding bay leaves.
Add vodka and zest from 2 lemons to the pot; simmer uncovered for 3 minutes, breaking up garlic.
Gradually whisk in cold butter until the sauce is shiny and silky.
Stir in mascarpone and grated fresh garlic. Season with pepper and a little salt, considering the olives.
Return chicken to the sauce, scatter olives (crushing some), and warm for 3-4 minutes.
Garnish with zest from the remaining lemon and fresh parsley before serving.

Nutritional Info (per serving)

Calories: 861 kcal

Carbohydrate: 53 g

Cholesterol: 233 mg

Fiber: 10 g

Protein: 43 g

Saturated Fat: 14 g

Sodium: 1286 mg

Sugar: 20 g

Fat: 42 g

Unsaturated Fat: 0 g