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Balsamic Chicken with Olives and Walnuts
Ingredients
  • 4 teaspoons olive oil, divided
  • 12 skinless, boneless chicken thighs (about 3 pounds)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 5 medium shallots, quartered (about 2 cups)
  • ⅓ cup balsamic vinegar
  • ¼ cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon lower-sodium soy sauce
  • 1 ½ teaspoons brown sugar
  • 3 thyme sprigs
  • ⅓ cup halved pitted Castelvetrano olives
  • 3 tablespoons chopped walnuts, toasted
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh thyme
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