Pollo Alla Vodka Recipe

Prepare chicken

Trim excess fat from chicken thighs and pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, then rub in 2 minced garlic cloves and 1 tablespoon olive oil. Let rest at room temperature for 10–15 minutes while you begin the sauce.

Sear chicken

Heat a large heavy skillet (10–12 inch) over medium-high heat. Add remaining 1 tablespoon olive oil. When shimmering, add chicken thighs, presentation side down first, and sear until deeply golden, about 3–4 minutes per side. You are not cooking through; internal temperature should be about 150°F (65°C). Transfer chicken to a plate and tent with foil.

Sweat aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet; scrape up any browned bits. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, 5–6 minutes. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze with vodka

Pour in 3/4 cup vodka and increase heat to medium-high. Carefully flambé if desired (optional) or simmer 2–3 minutes until the vodka reduces by about half and the alcohol aroma diminishes, scraping up browned bits from the pan.

Build tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 14 oz crushed tomatoes, stir to combine, then bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer 6–8 minutes to thicken slightly.

Finish sauce

Lower heat to low. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan until smooth and combined. Taste and season with salt and freshly ground black pepper as needed. Add chopped basil (about 1/4 cup) and stir.

Return chicken to sauce

Nestle the seared chicken thighs into the sauce, spooning sauce over the tops. Cover skillet and simmer on low until chicken reaches 165°F (74°C), about 8–10 minutes depending on thickness. Uncover and simmer 1–2 minutes more to thicken the sauce around the chicken if necessary.

If serving with pasta, toss the cooked, drained penne or rigatoni directly into the skillet with the sauce (reserve a little pasta water if desired to loosen). Stir to coat the pasta, then transfer to plates or a serving platter. Place chicken on top or toss it through.

Garnish with extra grated Parmesan and torn basil or parsley leaves. Serve immediately.