Delicious!! Cooked until reduced sauce and used Kalamata olives instead (it's what I had in the fridge). Very flavorful!! Will definitely make again!
Balsamic Chicken with Olives and Walnuts
In Balsamic Chicken with Olives and Walnuts, we dressed the bird boldly with briny olives and tangy-sweet vinegar.
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Total: 33 Minutes
- 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
- 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
- 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.
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