Balsamic Chicken with Olives and Walnuts

Nutritional Information Amount per serving Calories: 395 Fat: 19.1g Saturated fat: 4.2g Monounsaturated fat: 8.6g Polyunsaturated fat: 4.3g Protein: 40.4g Carbohydrate: 13.9g Fiber: 2.4g Cholesterol: 211mg Iron: 3mg Sodium: 460mg Calcium: 54mg

Balsamic Chicken with Olives and Walnuts

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  • Prep Time


  • Total Time


  • Servings



  • 4

    teaspoons olive oil, divided

  • 12

    skinless, boneless chicken thighs (about 3 pounds)

  • ½

    teaspoon kosher salt

  • ½

    teaspoon black pepper

  • 5

    medium shallots, quartered (about 2 cups)

  • cup balsamic vinegar

  • ¼

    cup unsalted chicken stock (such as Swanson)

  • 1

    tablespoon lower-sodium soy sauce

  • teaspoons brown sugar

  • 3

    thyme sprigs

  • cup halved pitted Castelvetrano olives

  • 3

    tablespoons chopped walnuts, toasted

  • 1

    tablespoon chopped fresh chives

  • 2

    teaspoons chopped fresh thyme


1. 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. 2. 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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