Balsamic Chicken with Olives and Walnuts

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 teaspoon pepper black
• 1.5 teaspoons brown sugar 
• 0.3 cup chicken stock see unsalted (such as Swanson)
• 1 tablespoon chives fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.5 teaspoon kosher salt 
• 1 tablespoon lower-sodium soy sauce 
• 4 teaspoons olive oil divided
• 0.3 cup castelvetrano olives pitted halved
• 2 cups shallots quartered
• 3 pounds chicken thighs boneless skinless
• 3  thyme sprigs 
• 3 tablespoons walnuts toasted chopped

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add 2 teaspoons oil to pan; swirl to coat.
3. Sprinkle chicken with salt and pepper.
4. Add 6 chicken thighs to pan; cook 6 minutes or until browned. Turn chicken over; cook 1 minute.
5. Remove chicken from pan. Repeat procedure with remaining chicken.
6. Remove chicken from pan.
7. Add remaining 2 teaspoons oil to pan; swirl to coat.
8. Add shallots to pan; cook 3 minutes or until browned, stirring occasionally.
9. Remove shallots from pan.
10. Add vinegar to pan; cook 10 seconds, scraping pan to loosen browned bits.
11. Add stock, soy sauce, sugar, and thyme; cook 30 seconds, stirring constantly. Return chicken and shallots to pan; toss to coat. Reduce heat to low; cook 5 minutes or until chicken is done. Discard thyme.
12. Sprinkle with olives and remaining ingredients.