Despite my love for vodka martinis, vodka isn’t something I drink regularly, especially at home. Still, I seem to accumulate bottles of it regularly. Recently receiving one brought back for me all the way from Germany, and the newest addition being this bottle of Luksusowa, a Polish premium potato vodka.

Always on the hunt for ways to reduce the bulk of things in my pantry, and even my liquor cabinet, I thought to myself that there must be a way I can incorporate more vodka into my cooking. I have an easy enough time doing so with wine, how different could it really be?

Soon enough I stumbled across a recipe for Vodka Chicken in one of my favourite cookbooks, The Ontario Table. The dish is simple, savoury, and sure to please palettes as well as impress them. I made this for a Sunday night family dinner and it was a hit, but I’ve been actively recommending it to some of my guy friends as a dish to try making. It’s definitely one that would please a man’s stomach, and greatly impress a girl if he made it for her.

Keep reading for how to make this Vodka Chicken Recipe adapted from The Ontario Table (serves 4):


(leftovers pictured here, in reality I made a huge batch)

What you will need:

4 Ontario Chicken breasts, skinless, boneless

(Note: I used a whole organic chicken cut up into 8 pieces. To suit the recipe I slow cooked the chicken at 300 in a pan covered in foil for 1.5-2 hours first. By adding a bit of water and white wine to the pan, as well as light seasoning, there was enough “juice” in the pan when the chicken was done to use for the broth that’s called for in this recipe. To do the same, double the ingredients below to match the increase in chicken.)

1 cup all-purpose flour

2 tbsp canola oil

2 shallots, minced

2 garlic cloves, minced

3 dried chili peppers

1/2 cup Luksusowa Vodka (or vodka of your choice)

1 cup chicken broth

3 tbsp tomato sauce

1 vine ripened tomato, diced

1/4 cup parmesan cheese

1/2 cup whipping cream

salt & pepper


What to do:

Trim chicken breasts of any fat. Season flour with salt and whisk to mix thoroughly. Heat the oil in a large skillet over medium high heat. Dredge check breasts in season flour and place in skillet. Cook until browned on both sides, about 2 minutes per side. Transfer to a platter and keep warm.

Reduce heat to medium and add shallots, garlic and chilli peppers to skillet. Cook until shallots are soft, about 2 minutes. Add vodka and cook until vodka has almost evaporated, about 4 minutes. Add broth and tomato sauce and reduce by half again, another 4 minutes.

Finish the sauce by adding diced tomato, parmesan cheese and cream. Heat through, then return chicken breasts to the skillet and cook until done, about 5 minutes.

Now, serve!


As a creamy chicken dish there are a number of sides that would go beautifully alongside it. I paired my dish with roasted carrots, parsnips and leeks. There was also some quinoa involved although it’s not pictured here.

This is a great recipe for the transitional weather when you still want something a bit comforting, but on the lighter side. I hope you enjoy it as much as I do!

Have any questions about this recipe? Leave a comment and let me know!


The post {Recipe} Vodka Chicken with Luksusowa Potato Vodka appeared first on Gracie Carroll.