Martini Chicken with Pearl Onion Couscous
A unique and flavor-packed weeknight dinner, this Martini Chicken with Pearl Onion Couscous combines the richness of buttery Castelvetrano olives and bright lemon with the subtle, yet essential, kick of vodka—proving that chicken thighs can be anything but boring.
Servings: 4
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.