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This cheeky chicken dish takes its cues from the king of cocktails: the dirty martini. A healthy pour of vodka stands in for the more typical beer or wine in this braise, lending its distinct piercing brightness and a touch of boozy heat. The spirit’s sharp top notes cut through the heaviness of the ultra-savory pan sauce, much like vinegar or lemon juice but with a bit more bite. As is the case in a classic vodka sauce for pasta, the alcohol helps the dish straddle the line between rich and vibrant. As it all simmers, you might as well mix up a drink for dinner too; you’ve got all the ingredients at the ready.
For the best flavor, Castelvetrano olives are the move here. Their firm, meaty texture means they hold up well during cooking, and their mild, buttery flavor isn’t as salty as other types. Because you are using both the olives and the brine they are packed in, it’s a small luxury worth investing in. You can find them already pitted—jarred, canned, or at an olive bar, if your grocery store has one.
2 lb. skin-on, bone-in chicken thighs (4–6)
1 tsp. freshly ground pepper
2 tsp. or 1¼ tsp. kosher salt, plus more
3 Tbsp. extra-virgin olive oil
3 medium shallots, thinly sliced
12 garlic cloves, thinly sliced
1 Tbsp. all-purpose flour
1¼ cups dry vermouth
1 cup low-sodium chicken broth
1 5.5-oz. jar pitted Castelvetrano or other green olives, rinsed (about 1 cup), brine reserved (about ⅔ cup)
⅔ cup vodka, divided
1 tsp. finely grated lemon zest
Parsley leaves with tender stems and lemon wedges (optional; for serving)
Step 1
Place a rack in middle of oven; preheat to 350°. Pat 2 lb. skin-on, bone-in chicken thighs (4–6) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper and 2 tsp. or 1¼ tsp. kosher salt.
Step 2
Pour 3 Tbsp. extra-virgin olive oil into a cold large high-sided ovenproof skillet or short-sided pot over medium (you want the vessel to be at least 3½-qt. capacity; if you don’t have any of the preferred options, a medium Dutch oven will work). Arrange chicken thighs, skin side down, in pan and set over medium heat. Cook, undisturbed, rotating pan around on burner for even browning, until chicken is deep golden brown and releases easily from the pan, 14–17 minutes. Transfer chicken thighs to a plate, arranging skin side up.
Step 3
Pour off all but 4 tsp. oil from pan; discard. Return pan to medium heat and cook 3 medium shallots, thinly sliced, stirring often, until just tender, about 4 minutes. Add 12 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 3 minutes. Sprinkle in 1 Tbsp. all-purpose flour and stir to coat, then remove from heat (make sure pan is far away from the burner).
Step 4
Carefully pour in 1¼ cups dry vermouth, 1 cup low-sodium chicken broth, ⅔ cup olive brine, and ⅓ cup vodka. Place pan over medium-high heat and bring liquid to a simmer. Cook, stirring occasionally, until sauce is reduced by two thirds, 9–12 minutes. Remove from heat; stir in 1 tsp. finely grated lemon zest and remaining ⅓ cup vodka. Taste sauce and season with more salt if needed.
Step 5
Nestle chicken thighs, skin side up, into sauce. Scatter one 5.5-oz. jar pitted Castelvetrano or other green olives, rinsed (about 1 cup), over, allowing most of them to fall into the sauce. Bake, uncovered, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 25–35 minutes.
Step 6
Remove pan from heat and scatter parsley leaves with tender stems over chicken and sauce. Serve with lemon wedges for squeezing over if desired.
PHOTO CREDIT: Courtesy of Bon Appetit
