Vodka-Braised Chicken with Roasted Red Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs braised in a delicate vodka and tomato sauce with sweet roasted red peppers, perfect for a comforting dinner. This italian-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, vodka, sliced roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear chicken skin-side down for 5 minutes until golden brown and crispy. Flip and cook for another 4 minutes.
  2. Step 2: Remove the chicken from the skillet and set aside. In the same skillet, add 1 diced medium onion and 4 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
  3. Step 3: Deglaze the pan by pouring in 1/2 cup vodka, cooking for 2 minutes until the alcohol burns off and the liquid reduces slightly.
  4. Step 4: Stir in 1 cup sliced roasted red peppers, 1 can (14 oz) crushed tomatoes, and 1 tsp dried oregano. Bring the sauce to a simmer.
  5. Step 5: Return the chicken thighs to the skillet, cover, and reduce heat to low. Simmer gently for 25 minutes until the chicken is fully cooked and tender.
  6. Step 6: Remove the lid, sprinkle 1/4 cup chopped fresh basil over the dish, and cook uncovered for 3 more minutes to thicken the sauce before serving.

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Frequently asked questions

How long does Vodka-Braised Chicken with Roasted Red Peppers take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vodka-Braised Chicken with Roasted Red Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Vodka-Braised Chicken with Roasted Red Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vodka-Braised Chicken with Roasted Red Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vodka-Braised Chicken with Roasted Red Peppers?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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