|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 14g||69%|
|dietary fiber 10g||35%|
|Total sugar 20g|
|Vitamin C 158 mg||789%|
|Calcium 153 mg||12%|
|iron 4 mg||24%|
|Potassium 1173 mg||25%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
A refreshingly cold martini is one of life's little pleasures. The classic martini is made with gin and dry vermouth, and the ratio of these two ingredients is a source of passionate debate and differing personal tastes. And then there are those of us who are not ashamed to admit that we also order vodka martinis (that's considered a sin among martini purists, but it turns out it's really easy not to bother, what people think of you when you have a martini in your hand). Regardless of which basic spirit I choose, I always order my martinis extra dry with that certain something And Olives, because more is more.
This chicken martini recipe was born largely out of a practical need to add spice to the giant bottle of dry vermouth in my fridge. Vermouth is a fortified wine, making it the perfect liquid for chicken to take a warm bath and simmer in until tender. The vodka sauce, brightened with lemon zest and topped off with a few dabs of butter and mascarpone, tastes lickable on the plate; But the understated true star of this dish is the creamy and subtle Castelvetrano olive (aka the only olive I care about). Drinking a martini while making this dish is practically a requirement, making it a perfect dish to cook up with friends on a lazy Sunday.
What is vermouth?
Vermouth is a fortified wine and comes in two varieties: dry and sweet. In this recipe, we use dry vermouth flavored with various botanicals for a low-sugar yet floral flavor. It is also another key ingredient in the martini cocktail.
What does it mean to braise chicken?
Braising is a technique of browning the outside of the meat to enhance flavor (and seal in the juices) before letting it cook slowly and slowly in a sauce. Usually, the sauce is wine-based, but in this recipe we're replacing the usual wine with vermouth. Braising can be done on the stovetop in a covered pot, like in this recipe, or in a low oven, Dutch oven, or Instant Pot.
Are Castelvetrano olives the same as green olives?
Castelvetrano olives are a variety of green olives grown in Sicily. Their taste is buttery, mild and crisp. They work well in this recipe because they don't overwhelm the sauce with a strong salty flavor like other olives would—this isn't a dirty martini chicken, after all.
How to serve three martini chickens
This dish is great with a simple salad, but also goes well with a crispy mashed potato, some cooked pasta with the remaining sauce, or just a nice piece of crusty bread. Since you already have the ingredients necessary to make a vodka martini, I highly recommend making one as well, to serve for dinner (or sip on while you cook). Garnish your martini with a twist, an olive, or do like me with both.
When crushing whole garlic cloves, I find it easiest to cut off and discard the root end of the garlic, then smash the clove with my knife blade. This makes it easier to remove the garlic peel and ensures your finished sauce doesn't contain any small bulbs of garlic root for your guests to pick out.
How to make three martini chickens
“The taste of this simple dish is incredible. The vodka and vermouth aren't overpowering at all—they add a slightly grown-up complexity to the sauce, along with the garlic and onions. The sauce is rich and perfect to soak up with good bread.” . This dish will be added to my repertoire. It's fairly basic for a weeknight, but good enough for company.” – Megan Scott
For the stewed chicken:
4 with bones, with skin chicken thighs
1/2 teaspoon fine Salt
1 tablespoon Extra virgin olive oil
2 Middle yellow onionshalve and cut into thin slices
8th Garlic clovescrushed and peeled
Freshly ground black pepper
1 1/3 cups dry vermouth
2 bay leaves (Optional)
For the vodka sauce:
1/2 Cup vodka
3 quite Lemons for peeling, divided
2 tablespoon cold unsalted buttercut into pea-sized pieces
Fresh ground black pepper
1 heaping cup (6.35 ounces) whole, gutted Castelvetrano olives
2 tablespoon mascarpone (or cream cheese if necessary)
1 peeled off Garlic cloveto microplanning
1 handful whole flat leaf Parsely leaves
Braise the chicken
Gather the ingredients.
Pat the chicken dry with kitchen paper and sprinkle with salt.
In a 5- to 7-quart Dutch oven or heavy-bottomed saucepan with a tight-fitting lid, heat the olive oil over medium-high heat. Once shimmering, place the chicken thighs in the oil, skin-side down. Cook, undisturbed, until the skin is browned and pulls away easily from the pan, about 8 to 10 minutes. Check the chicken after 4 minutes. If it browns too quickly, reduce the heat to medium.
Using tongs, flip the thighs (use a spatula to gently loosen the chicken skin from the pan, if necessary) and fry on the other side until golden, 3 to 5 minutes. Remove the browned chicken from the pot and set aside.
Reduce the heat to medium and add the onion and crushed garlic cloves to the saucepan with the remaining oil and the drippings. Stir to coat, then sauté until onions soften and begin to brown around the edges, 6 to 8 minutes, stirring occasionally.
Add a few pinches of freshly ground black pepper, then add the vermouth and bay leaves (if using). Return the chicken to the pot, skin-side up, and place the thighs in the vermouth mixture. Cover and cook until chicken is tender and reaches 350°F on an instant-read thermometer, 13 to 17 minutes.
During the braising, the liquid in the pot should slowly simmer. When you notice the liquid boiling, reduce the heat to medium-low.
Make the vodka sauce
Gather the ingredients.
Once the chicken is cooked, place it on a platter. If you use bay leaves, remove and discard them.
Add the vodka to the onion mixture and grate 2 lemons just above the saucepan with a grater. Let the sauce simmer uncovered for 3 minutes over medium heat. During this time, using a whisk or fork, smash the softened garlic into the sauce.
While the sauce is simmering (but not boiling), add butter to the sauce by dropping a few small chunks of the cold butter into the simmering liquid, whisking constantly. Repeat until all of the butter is incorporated and the sauce is glossy and silky.
Stir in the mascarpone and grate the fresh clove of garlic directly into the sauce. Taste the sauce and add a few black peppercorns and a little more salt to taste (remember, the olives have a salty effect, so use salt sparingly, if at all). Stir to combine.
Put the chicken back into the sauce. Scatter over the olives, crushing some in half with your hands as you go. Heat uncovered for 3 to 4 minutes just to warm the chicken.
To serve, grate the remaining lemon directly over the chicken and garnish with fresh flat-leaf parsley.
How to store it
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Once cool, the chicken and gravy can be placed in a freezer-safe, large, resealable plastic bag, squeezing out as much air as possible. Thaw frozen chicken in the refrigerator before reheating.
- To reheat the chicken and sauce, you can microwave the chicken thighs on high for 2 minutes, or place them in a skillet and simmer over medium-high heat for 5 to 7 minutes, until just piping hot. Depending on how much sauce you have left over, you may need to add some water to the pan.
Gin martini variant
You can substitute a London Dry Gin in the sauce for the vodka (equal parts) if you prefer. The end result will be a sauce with a little more botanical juniper flavor that will still pair beautifully with the chicken.