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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Interesting flavor combination. Really enjoyed the olives (found them at New Seasons). I think I'd use a tablespoon of brown sugar for just a little more sweetness or maybe toss in a few golden raisins. The chicken was very moist and tender. We had these with pan seared polenta slices and steamed broccoli.
One addition made this dish great:sauteed diced pancetta until crisp, removed the pancetta and cooked the chicken in the rendered fat. Added the pancetta to the chicken at the end with the olives and nuts.
Great flavor! I substituted sliced chicken breasts. Just have to be careful not to overcook the lean meat. Used Gaeta olives I had in the fridge. Also used half shallots and half onions. Just what I had on hand. The whole family loved this and I will definitely make again. Served with grilled asparagus and biscuits smeared with goat cheese.
I think this recipe could have used a more flavor. I used castelvetrano olives from a jar, and later saw them at the olive deli market at Whole Foods, perhaps those would have had more flavor. I used 25 year aged balsamic, but even that did not give this dish enough flavor.
This was delicious and easy to prepare. I had never heard of castelvetrano olives but boy are they yummy. They are not very salty and have a smooth, mellow flavor. I would recommend trying to find them. Regular green olives are not the same. The whole family liked this and I will definitely make this meal again.