June 23, 2018
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Onions, North American, Quick Meals, Dutch Oven, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
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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.
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.
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.
Discard the thyme sprigs. Add the olives and remaining ingredients and serve.
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