Balsamic Chicken with Olives and Walnuts

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Balsamic Chicken with Olives and WalnutsRecipe
Photo: Jennifer Causey; Styling: Ginny Branch


In Balsamic Chicken with Olives and Walnuts, we dressed the bird boldly with briny olives and tangy-sweet vinegar.
Serves 6 (serving size: 2 thighs, about 2 teaspoons olives, and 2 teaspoons walnuts)


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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


Hands-on: 33 Minutes
Total: 33 Minutes

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.

Created date

January 2014

Nutritional Information

Calories 395
Fat 19.1 g
Satfat 4.2 g
Monofat 8.6 g
Polyfat 4.3 g
Protein 40.4 g
Carbohydrate 13.9 g
Fiber 2.4 g
Cholesterol 211 mg
Iron 3 mg
Sodium 460 mg
Calcium 54 mg