Martini Chicken Thighs & Onion Couscous
Okay, I have a confession: I don’t drink alcohol often. But don’t let that fool you—this Martini Chicken with Couscous is anything but ordinary. And yes, the gin is essential. It adds this unique, almost elusive flavor that takes these chicken thighs from a regular weeknight dinner to something extra special.
Let’s talk about the “accoutrements” because they’re what make this dish sing. Imagine buttery Castelvetrano olives, cocktail onions, pearl onions, and a bright splash of lemon, all playing together in perfect harmony. These aren’t just add-ons—they’re the stars of the show, mingling with the chicken and creating a flavor explosion that’s anything but boring.
And the couscous? Oh, it’s the perfect partner. Those cocktail onions are briny and bright, turning your couscous into the ideal compliment for the savory, buttery chicken.
If alcohol is your thing, well, lucky you—you’ll have plenty of gin left over for a cold, crisp one on the side. But even if it’s not, trust me, you won’t want to skip it in this recipe. Enjoy every bite of this flavor-packed dinner, and let me know if you’re as obsessed with the Martini Chicken as I am!
Martini Chicken with Pearl Onion Couscous
Ingredients
Martini Chicken
- 2 tablespoon olive oil
- 1 cup pearl onions frozen, thawed
- 5 cloves garlic thinly sliced
- 1 tablespoon flour
- 1/4 cup gin
- 1/2 cup chicken broth
- 1 cup Castelvetrano olives, pitted and town in half
- 1 Bunch parsley
- salt & pepper
- zest of lemon
Cocktail Onion Couscous
- 1 cup dry couscous
- 1/2 cup Cocktail onions, chopped
- 1 tablespoon olive oil
- salt
Instructions
Martini Chicken
- Peheat oven to 400 degrees
- In an heavy bottom, oven safe skillet heat oil over medium heat until it shimmers
- Season chicken thighs with salt and place skin down in skillet. Cook 5-8 minutes until golden brown. Remove from skillet and set aside
- Add pearl onions to skillet with left over chicken fat and cook over medium heat until they start to brown, about 5-8 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
- Add 1 tablespoon flour and continuously stir until well combined, about 1-2 minutes. Add gin and chicken stock. Cook until it slightly thickens, about another 3-6 minutes.
- Season to taste with salt and pepper. Add finely chopped parsley. Add chicken thighs back in, skin side up. Add in olives and transfer to preheated oven. Cook uncovered until chicken is cooked through and sauce thickens, 20-25 minutes.
- When ready to serve, scoop couscous on a place, top with chicken and sauce. And serve with fresh lemon zest.
Cocktail Onion Couscous
- Cook couscous according to package directions (usually 1:1 ratio of couscous to water and cooked for 10-15 minutes).
- Once cooked, remove from heat and stir in halved pearl onions, olive oil and a splash of the cocktail onion brine. Salt to taste.
