Balsamic Chicken with Olives and Walnuts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Julianna Grimes
In Balsamic Chicken with Olives and Walnuts, we dressed the bird boldly with briny olives and tangy-sweet vinegar.
Ingredients
4 teaspoons olive oil, divided
12 skinless, boneless chicken thighs (about 3 pounds)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
5 medium shallots, quartered (about 2 cups)
1/3 cup balsamic vinegar
1/4 cup unsalted chicken stock (such as Swanson)
1 tablespoon lower-sodium soy sauce
1 1/2 teaspoons brown sugar
3 thyme sprigs
1/3 cup halved pitted Castelvetrano olives
3 tablespoons chopped walnuts, toasted
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh thyme
Instructions
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to pan; cook 6 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining chicken. Remove chicken from pan.
Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes or until browned, stirring occasionally. Remove shallots from pan. Add vinegar to pan; cook 10 seconds, scraping pan to loosen browned bits. Add stock, soy sauce, sugar, and thyme; cook 30 seconds, stirring constantly. Return chicken and shallots to pan; toss to coat. Reduce heat to low; cook 5 minutes or until chicken is done. Discard thyme. Sprinkle with olives and remaining ingredients.
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