Martini Chicken

epicurious.com

Jo Jo Hicks

I’m a foodie and love spicy goodness in my dishes.

2 lb. skin-on, bone-in chicken thighs (4 to 6)

1 tsp. freshly ground pepper

2 tsp. Diamond Crystal or 1¼ tsp. Morton 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)

Directions at epicurious.com

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