Sunday, August 25, 2013

Chicken Thighs in Vodka Sauce

This is a very taste and SIMPLE dish that packs some great flavor, and apparently leaves people stumped. I did not realize how many people had not heard of vodka sauce. It's not a giant pool of vodka, but a very nice balanced sauce with a nice richness to it.

Cutting Board
Sharp Knife
Liquid Measuring Cup
Large Pan
Wooden Spoon (or other stirring implement)

So, I realized a little too late that I did not get the butter in the picture.

1T. Butter
2 Cloves Garlic, minced
24oz Crushed tomatoes with juice
1/4C Vodka
1/2C Half and Half

*Salt and pepper your chicken, cook in a large pan (same pan you will use for the sauce) in 2T of grapeseed (or vegetable oil). Roughly 6 minutes on each side. Remove chicken and use the same pan for your sauce.

Add butter to pan to help get up all the little brown bits left behind from the chicken. When butter has melted add in garlic and saute until fragrant. Then add in tomatoes, juice and all. Cook for about 2 minutes, stirring occasionally.

*Add in cream, stirring to mix into tomatoes.

Pour in vodka, stirring to combine.
Allow the mixture to simmer,(stirring occasionally) for about 10 minutes. Until everything is well incorporated and the alcohol has had a chance to cook out. Add your chicken back into the pan, for a chance to heat through and absorb some of the vodka sauce.

Plate chicken and serve sauce over top.

*Normally it would be best if you add the vodka to the tomatoes, and allow to cook down for a couple of minutes before adding the cream. This prevents the cream from breaking up and getting that separated look to it. I was starving and in a hurry so I added it all at the same time. It all still tasted wonderful, it just doesn't look AS pretty on the plate.


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