Balsamic Chicken With Olives And Walnuts

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

1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to pan; cook 6 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining chicken. Remove chicken from pan.
2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes or until browned, stirring occasionally. Remove shallots from pan. Add vinegar to pan; cook 10 seconds, scraping pan to loosen browned bits. 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. Sprinkle with olives and remaining ingredients.
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olive oil, skinless, kosher salt, black pepper, shallots, balsamic vinegar, chicken, lower, brown sugar, thyme, olives, walnuts, fresh chives, thyme

Taken from www.myrecipes.com/recipe/balsamic-chicken-olives-walnuts (may not work)