Chicken Thighs with Tomato-Vodka Sauce Recipe

Chicken Thighs with Tomato-Vodka Sauce Recipe
Chicken Thighs with Tomato-Vodka Sauce Recipe photo by Taste of Home
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Chicken Thighs with Tomato-Vodka Sauce Recipe

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I originally invented this scrumptious dish to celebrate a friend's 21st birthday, and it has since become a quick and easy family favorite. —Karen Kuebler, Dallas, TX
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 celery ribs, thinly sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup vodka
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 1 teaspoon Worcestershire sauce
  • 4 lime wedges
  • 1 tablespoon chopped celery leaves
  • Hot pepper sauce and celery salt, optional

Directions

Pound chicken thighs slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. In a large skillet, heat butter and oil over medium heat; brown chicken on both sides. Remove and keep warm.
In same pan, add celery; cook and stir 3-4 minutes or until tender. Return chicken to pan. Add tomatoes, vodka, lime peel, lime juice and Worcestershire sauce; bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in chicken reads 170°. Serve with lime wedges, celery leaves and, if desired, hot pepper sauce and celery salt. Yield: 4 servings.
Originally published as Chicken Thighs with Tomato-Vodka Sauce in Taste of Home Christmas Annual Annual 2016, p124

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 celery ribs, thinly sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup vodka
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 1 teaspoon Worcestershire sauce
  • 4 lime wedges
  • 1 tablespoon chopped celery leaves
  • Hot pepper sauce and celery salt, optional
  1. Pound chicken thighs slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. In a large skillet, heat butter and oil over medium heat; brown chicken on both sides. Remove and keep warm.
  2. In same pan, add celery; cook and stir 3-4 minutes or until tender. Return chicken to pan. Add tomatoes, vodka, lime peel, lime juice and Worcestershire sauce; bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in chicken reads 170°. Serve with lime wedges, celery leaves and, if desired, hot pepper sauce and celery salt. Yield: 4 servings.
Originally published as Chicken Thighs with Tomato-Vodka Sauce in Taste of Home Christmas Annual Annual 2016, p124

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