Balsamic Chicken With Olives & Pecans

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


""

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (288.4 g)
  • Calories 480.5
  • Total Fat - 12.3 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 195 mg
  • Sodium - 632 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.2 g
  • Protein - 72.7 g
  • Calcium - 66.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat a Dutch oven over medium high heat. Add 2 teaspoons oil to the pan. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to the pan; cook for 6 minutes and then turn over. Cook another minute or two until browned. Remove and set aside. Repeat with the remaining 6 chicken thighs. Remove the chicken from the pan.

Step 2

Add the remaining 2 teaspoons of oil to the pan. Add the shallots to the pan and cook 3 minutes until browned, stirring occasionally, Remove the shallots from the pan.

Step 3

Add the vinegar to the pan; cook 10 seconds, scraping the bottom of the pan to deglaze. Add the stock, soy sauce, sugar and thyme; cook for 30 seconds, stirring constantly. Return the chicken and shallots to the pan. Stir to combine and coat. Cook for 5 minutes or until the chicken is done.

Step 4

Discard the thyme sprigs. Add the olives and remaining ingredients and serve.

Tips & Variations


No special items needed.

Related