Why My Chicken MARTINI has a DIRTY Little TWIST

Chicken martini is a relatively new invention in the Italian American community named after my favorite cocktail, the Martini. And if you know me, you know I love a martini but I order it a strange way. Tito’s dirty martini on the rocks with a twist, no olive. So today, I’m making a new recipe, Chicken Martini, dirty, with a twist, no olive.
RECIPE:
Dirty Chicken Martini with a Twist
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FILTHY OLIVE BRINE LINK
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[@rafcalvo5]

You're criminally underrated in the plating department. You can tell you care a lot about it, keep it up

[@SandraU_1]

Your recipes are fantastic! They're easy to follow, and everything you make looks absolutely delicious. Thanks for making cooking so approachable and fun!

[@Dboothjnpage]

Thanks Stephen for another great meal! This was fantastic!

[@ilooli]

Rushed to see if there was actually a martini garnished with chicken lmao 💀

[@tretower57]

Just finished making your chicken Francese, which was incredibly tasty! Can’t wait to see what the nuance of the dirty brine and capers and Parmesan do to create an alternate flavor experience!

[@danielsantiagourtado3430]

Love your content! Thanks For this ❤❤❤

[@tonyrockstudio7334]

This looks awesome! Adding it to the list. Thank you

[@jeremymaccarthy1180]

Looks delicious! My mouth is watering!

[@JeffAbarta]

Looks delicious, Steve! Definitely going to add this to my rotation!

[@jpbanksnj]

Wow! Game changer here... Making this very soon.

[@JULZ_RULZ]

That looks sooooo good!! I'll have to make this!!!😋 I am 100% Italian heritage... never saw chicken made this way!! I will, soon!!😊

[@GRANTTRAUBable]

Can’t wait to make this. Thanks Chef

[@curlybloke101]

"Ive got a bunch of old parmigiano that I gotta get rid off" said noone ever lol. Looks fantastic.

[@sweetsuccesstrading5097]

Thank you for the Video. I’ve Never had a Martini, but I’m Probably going to Try one Soon 😂!

[@chriscolfer2915]

Nice work Steve.

[@volairelarp3773]

So it's essentially chicken piccata with an alcohol base sauce. Sounds pretty good. Gonna make this sometime with a couple of tweaks.

[@AxelDc99]

Great recipe.

[@tonyjensen7474]

Martini with no gin 😔😔😔

[@tonyjensen7474]

I should add the recipe looks like an absolute banger tho

[@TundieRice]

I’m sure the entire spec of his martini preference has made a shit ton of bartenders quietly seeth while trying to be polite 😂 The dirty martini with just the brine and no actual olives kind of just makes me laugh since it’s not really hurting anything about the drink, but putting the whole thing over ice really does make me wince through the pain an awful lot. I mean, can you even really call it a martini anymore? One of the main draws of a cocktail served “up” like a martini is that it’s going to have the perfect amount of dilution the whole time you’re drinking it and not get watered down. Some people love the taste of vodka and olive brine together, but in an attempt to sound as non-pretentious as possible…maybe y’all can think of a different name for your vodka brine over ice?

[@Frankie23105]

Recipe is fire 🔥 Best chicken martini I ever had

[@phylliscimino2963]

One of my favorites..Mama Assunta in Tuckahoe makes a terrific version👍🥰

[@ronh1940]

Looks amazing and so delicious. But, I always thought that the original martini was made with gin, not vodka. Am I wrong?

[@kickartist1]

A chicken piccata drinks a dirty martini. Genius. I love the parm dredge. Awesome video.

[@blutwigknochensense3750]

Store froten knobs of bitter coated in flour inthe ice section. It thikens the sauce and gives it a nice shine

[@TundieRice]

My froten knobs of bitter are going *nowhere near* my ice section, thank you very much!! 😤

[@jazz37rio]

I am totally going to make this

[@lindarice7074]

Love you and your recipes ❤

[@mrsmcdonald9363]

If it tastes as marvelous as it looks, this will be a family favorite. You take the capers, I'll take the olives, and we'll both be happy.

[@matteoingrao6080]

Well done

[@przemo141]

I also favor top side more than the bottom side

[@JoellePretty]

My mouth is watering...

[@danielpasqualone4628]

the FRANK METHOD for spinach, the best!

[@phyush355]

That's crazy I like my martinis dirty but I hate olives too

[@TundieRice]

As someone who dislikes olives like 95% of the time (Castelvetranos are pretty mild and decent for me though, pretty sure Stephen agrees based on his puttanesca video) I’m having a hard time wrapping my head around this one. Like the brine is definitely olive-flavored after the olives sit in it for so long, so is the physical olive itself that you hate and not the flavor?? I’ve never had a dirty martini to my own recollection, but I’d imagine it’d be pretty nasty to me considering the brine is going to have all the overly-salty bitterness that I hate about most olives. I’d be willing to try it out though, as I get older, I do keep going back to foods that I don’t like to see if my palate has matured and sophisticated. It worked with chicken livers, but most olives and/or their brine might always be a tough sell for me 😂

[@joelananna1116]

Perfect example of when my Italian American irish ass disagrees with you But i keep watching and still give ya a thumbs up lol

[@joelananna1116]

Id still love to try it as well lol

[@rigglestad8479]

I like my martinis the same exact way. Vodka, on the rocks, triple extra dirty :)))

[@zekelucente9702]

I like curly parsley

[@missyk5474]

YUMMY 😍

[@AlienTrashKitty]

i do love me some dirty little twists :D

[@johncratty5057]

Nutritional information please

[@rudycordero8895]

Yoooooo make a chicken katsu style using a batter with vodka and then use the vermouth sauce.

[@tcuegonbear]

Bro. If you arent going to use either gin or olives, I'm not sure you can in good conscience call the resulting drink a "martini" anymore. Chicken looks fire though.

[@BluePoo52]

Damn son shallow frying with Graza 💰

[@richardroon]

I`ve never heard of a boneless chicken breast... then again i never heard of a bone in chicken breast either lol

[@TundieRice]

…so you’ve never heard of a chicken breast?? 💀 Bone-in and boneless are pretty much the two choices you have, so I’m honestly wondering what you thought a chicken breast was!

[@prccap]

Do a blind flight of different vodkas and you will never buy Tito’s again. Make sure to have Russian Standard Platinum in the flight. It wins almost every single time. Tito’s is always at the bottom

[@HireMichaelEverson]

I always thought Stoli was a pretty quality. It has an olive brine flavor to it already. Tito's tastes more like lemonchelo

[@iudus]

Love your videos, but you should add a "don't try this at home" warning when you're cutting that garlic.

[@offroadskater]

Cheese waste? Why? Make some frico. Use it to make a crust on a grilled cheese sandwich. Make an Alfredo. Etc,etc,etc If you really threw that away, sadness will envelope me whole.

[@CP3oh322]

Where on earth do YT cooking channels get their garlic? They'll be like "Ok, one to two cloves of garlic" and then pull out these cloves the size of f'in tangerines! My grocery store garlic I gotta get at least 3-4 cloves to get that much, moreso if it's the cloves further inside the bunch.

[@hydra1000123]

7:21 amogus

[@abelaxen]

I felt dirty after watching this.

[@krisfrederick5001]

I'm calling fowl play

[@jonathanhadden8199]

Wow, you hate olives. That's quite the revelation.

[@PantheraLeoBoston]

I just made this. The chicken was fantastic. The sauce was way, way too lemony. I'll make it again with maybe half or a third of the lemon juice. Maybe my lemons were too juicy? Just one constructive criticism, Steve. When you say 1-2 cups, you're saying +/- 100%. Not really helpful when you're trying a recipe for the first time.

[@tompagano9015]

Good looking recipe . Miss your stuffing of an over sized , gimongous piece of chicken cutlet in your mouth.

[@geekmac9349]

Why would you make an effort to bread the chicken and get it crispy if you‘re gonna completely sog it up by boiling it in the sauce?

[@ChickenChunks]

The breading acts like a sponge that soaks up the sauce, kinda like when you cook pasta in a sauce. If you serve it fresh the breading can stay a little bit crispy while grabbing on all that sauce

[@geekmac9349]

@@ChickenChunks the breading will still grab onto plenty of sauce if you don‘t boil it in the sauce, it just seems super pointless to me

[@ChickenChunks]

@@geekmac9349 i mean yeah you can do it that way too, no one is stopping you, but what im saying is the breading soaks it up. So when you take a bite you’re getting exponentially more sauce per square inch. Which if you like sauce is a big plus. Thats the appeal. Super duper sauce adherence

[@soonerfrac4611]

Simple answer is that the chicken isn’t fully cooked through.

[@andrewmackemzie4565]

My god use Gin in your martini! Were not children! MY GOD MAN!

[@ElDerpy]

So its a chi9cken schnitzel with way too much salt and more "parmagianno regianno" than most people can afford? Its crap mate.

[@jon1805]

you made soggy piccata

[@peteradaniel]

I don’t see the point in breading your chicken if your just going to soggy it up in sauce.

[@allroundlad]

The breading soaks up the sauce. That's the point. Try with and without and you tell me which one is tastier.

[@soonerfrac4611]

Also because the chicken is still raw.

[@al1976-v7m]

Understand, but that's the thing with Picata Milanese as well

[@StitchJones]

Love you man, but the parm coating is just gross to me. Had to downvote this one.

[@andrewmackemzie4565]

Lykk q dirty tanq mart in the sumsum are amazinger! Lyk omg

[@beganny]

Don't like olives? Unsubscribe 😢

[@pleasantdaddy]

What a great idea!