Balsamic Chicken With Olives & Pecans
Recipe: #29805
June 23, 2018
Categories: Chicken, Onions, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
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Ingredients
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 by Step Method
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
No special items needed.