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Balsamic Chicken with Olives and Walnuts

Photo: Jennifer Causey; Styling: Ginny Branch


Hands-on time 33 mins
Total time 33 mins
Yield Serves 6 (serving size: 2 thighs, about 2 teaspoons olives, and 2 teaspoons walnuts)
In Balsamic Chicken with Olives and Walnuts, we dressed the bird boldly with briny olives and tangy-sweet vinegar.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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