Pepper Vodka Chicken1 whole chicken, cut into pieces (Legs off, separate thighs & drumsticks, wings off, breast split and halved) salt & fresh ground pepper olive oil 1/3 c. pepper vodka 1 small onion, diced (young bulb onions, if you can find them, are terrific) 1 small carrot, peeled and sliced into 1/4" coins 1 bunch fresh thyme
- Preheat oven to 450F. Season all sides of the chicken with salt and pepper. Heat an oven proof skillet or sautee pan over medium-high heat. (AllClad rules!) Put a pan lid and some baking soda next to the stove. (Fire is involved in this recipe.)
- In a bit of olive oil, lay in all the chicken pieces except the wings, being careful not to overcrowd the pan. Sear for several minutes, turning with tongs, until nicely browned and caramelized. (See note below.)
- Make sure you have the pan lid and baking soda. Pour the vodka over the chicken pieces, wait a moment or two, then carefully ignite the vodka. Whee!
- Let the flames die down, then toss in the onion, carrot and thyme. Stir around a bit to mix, then place the pan in the oven. Roast for 30 - 45 minutes until the chicken is cooked through. A quick-read thermometer poked into a thigh (away from the bone) should show 185F.