Balsamic Chicken with Olives and Walnuts

By amt2mf

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

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

Details

Preparation time 33mins
Cooking time 33mins
Adapted from myrecipes.com

Preparation

Step 1

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.