Bloody Mary Chicken
Transform your dinner routine with this bold and flavorful Bloody Mary Chicken, an irresistibly savory dish inspired by the classic cocktail. Succulent bone-in, skin-on chicken thighs are seared to crispy perfection before being simmered in a zesty tomato-based sauce infused with Worcestershire, hot sauce, lemon juice, and optional vodka for a spirited kick. The addition of celery, garlic, horseradish, and aromatic spices like paprika and celery seed creates a robust, tangy depth of flavor that will tantalize your taste buds. Finished in the oven for tender, fall-off-the-bone meat, this one-pan meal is as easy as it is impressive. Serve with crusty bread to soak up the luscious sauce or pair it with roasted potatoes and a green salad for a complete, satisfying dinner. Perfect for fans of bold flavors, this Bloody Mary Chicken recipe is your new dinnertime obsession!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 stalk Celery
- 3 cloves Garlic cloves
- 2 cups Tomato juice
- 2 tablespoons Vodka (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Hot sauce (e.g., Tabasco)
- 1 tablespoon Lemon juice
- 1 teaspoon Horseradish
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Celery seed
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
Finely chop the celery and garlic. Add them to the skillet and sauté for 2-3 minutes until softened and fragrant.
Pour in the tomato juice and vodka (if using). Scrape the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits.
Stir in Worcestershire sauce, hot sauce, lemon juice, horseradish, paprika, and celery seed. Adjust with additional salt and pepper to taste.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven, sprinkle with fresh parsley, and serve hot. Pair the dish with a side of roasted potatoes, crusty bread, or a crisp green salad.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 14.6 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
