Pepper Vodka Chicken


  • chicken breasts
  • salt
  • fresh ground pepper
  • olive oil
  • ⅓ c pepper vodka
  • 4 young bulb onions
  • 1 carrot, sliced into 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.

In a bit of olive oil, lay in all the chicken pieces, being careful not to overcrowd the pan. Sear for several minutes, turning with tongs, until nicely browned and caramelized.

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 until the chicken is cooked through. A quick-read thermometer should show 160F.