This Dirty Martini Chicken Thighs with Burst Tomatoes and Feta is made using one pan. The flavour is layered; the dish is finished in the oven and topped with basil to serve. It’s definitely a keeper.
Dirty Martini Chicken Thighs with Burst Tomatoes and Feta Recipe
Serves 4-6
Ingredients:
2 tablespoons salted butter
2 tablespoons olive oil
6–8 chicken thighs, skin on
6 garlic cloves, finely chopped
60 ml (2 fl oz/ ¼ cup) gin
60 ml (2 fl oz/ ¼ cup) vermouth
790 g (1 lb 12 oz) tinned crushed tomatoes
1 tablespoon brown sugar
1 handful basil, finely chopped, plus whole leaves, extra, to serve
1 handful flat-leaf (Italian) parsley, finely chopped
1 cup pitted green olives, plus 125 ml (4 fl oz/ ½ cup) brining liquid
150 g (51/2 oz/generous ½ cup) soft feta
1–2 stems (about 500 g/1 lb 2 oz) cherry tomatoes on the vine
Method:
Preheat the oven to 175°C (345°F).
Place an ovenproof frying pan over a medium–low heat. Add the butter and oil and, once hot, fry the chicken thighs, skin side down, until the skin looks caramelised and crisp, around 10–15 minutes. Flip the chicken thighs skin side up and add the garlic to the pan. Simmer until fragrant then add the gin and vermouth. Cook until the booze has mostly reduced before adding the crushed tomatoes, brown sugar, herbs and olives. Top with pieces of the feta and the vine tomatoes and pop in the oven for 30 minutes.
Remove from the oven, season with sea salt flakes and freshly ground black pepper, top with the whole basil leaves and serve.
This is an edited extract from Kitchen Keepers by Katrina Meynink published by Hardie Grant Books. Out May 2025, RRP: NZ $45 / AU $40. Photography: Katrina Meynink.
