Cooking during the week can be a challenge when you are in the weeds busy. (That’s what we used to say in the kitchen when the tickets piled up faster than we could make the food) I try hard to make a few dishes on the weekend to eat on the go, but sometimes I come up with a dish that I can make on the stove and let it simmer while I do other things. This dish is made with wallet friendly chicken thighs, lemons and green olives. I call this dish Martini chicken because I use lemons, green olives and vermouth in it, the same ingredients used in most classic martinis.
Martini Chicken
Quick Martini Chicken
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Serves 2-4
4 skinless chicken thighs
Marinade:
1 Tablespoon Olive Oil plus 1 more tablespoon for sauteing.
1 Lemon, zested and sliced
1 teaspoon or more Tellicherry Black Pepper, coarse ground
2 cloves garlic, minced
Kosher Salt to taste
1/2 sweet onion, chopped small
1/4 cup dry vermouth
1/4 cup green olives
Mrs. Dash Seasoning to taste
Instructions
Marinate chicken thighs with lemon zest, olive oil, black pepper, garlic and kosher salt for 30 minutes. In a large skillet (12 inch) heat pan and pour 1 tablespoon of olive oil and heat.
Add onions and cook until slightly soft, about 5 minutes. Move onions to the edges of the pan and place the chicken thighs in the pan to brown. Let them brown in the pan undisturbed for about 5 minutes. When they are browned, turn them over.
Deglaze the pan with dry vermouth and add olives. Add enough water (about a half a cup) to make a pan gravy with. Cover and simmer for 30 minutes or longer until chicken is cooked.
