Ingredients
- 4 teaspoons olive oil, divided
- 12 skinless, boneless chicken thighs (about 3 pounds)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 medium shallots, quartered (about 2 cups)
- 2/3 cup balsamic vinegar
- 1/2 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons lower-sodium soy sauce
- 2 1/2 teaspoons brown sugar
- 4 thyme sprigs
- 2/3 cup halved pitted Castelvetrano olives
- 5 tablespoons chopped walnuts, toasted
- 2 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh thyme
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.