Ingredients
- 4 teaspoons olive oil, divided
- 3 pounds boneless skinless chicken breasts (12 fillets)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 shallots, quartered (medium shallots, about 2 cups)
- 1/3 cup balsamic vinegar
- 1/4 cup chicken stock (unsalted)
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons brown sugar
- 3 thyme sprigs
- 1/3 cup pitted olives (halved Castelvetrano olives)
- 3 tablespoons chopped pecans (toasted)
- 1 tablespoon chopped chives (fresh)
- 2 teaspoons chopped thyme (fresh)
How to Make
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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.
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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.
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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.
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Step 4: Discard the thyme sprigs. Add the olives and remaining ingredients and serve.
We hope you enjoy this recipe!
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