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15 Ratings
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In Balsamic Chicken with Olives and Walnuts, we dressed the bird boldly with briny olives and tangy-sweet vinegar.

Julianna Grimes
Recipe by Cooking Light March 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
33 mins
total:
33 mins
Yield:
Serves 6 (serving size: 2 thighs, about 2 teaspoons olives, and 2 teaspoons walnuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

395 calories; fat 19.1g; saturated fat 4.2g; mono fat 8.6g; poly fat 4.3g; protein 40.4g; carbohydrates 13.9g; fiber 2.4g; cholesterol 211mg; iron 3mg; sodium 460mg; calcium 54mg.
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