Dirty Martini Chicken Thighs

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.