Balsamic Chicken with Olives and Walnuts

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.

Yield: Serves 6 (serving size: 2 thighs, about 2 teaspoons olives, and 2 teaspoons walnuts)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 33 Minutes
Total: 33 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  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. 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.
Note:

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.

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