Poulet Marengo (Chicken Marengo)
Balsamic Chicken with Toasted Pecans
2014-11-19 21:52:59
Serves 6
Nutrition Facts
Serving Size
275g
Servings
6
Amount Per Serving
Calories 490
Calories from Fat 226
% Daily Value *
Total Fat 25g
39%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 314mg
105%
Sodium 621mg
26%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
3%
Sugars 4g
Protein 57g
Vitamin A
3%
Vitamin C
2%
Calcium
4%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 teaspoons olive oil, divided
- 12 skinless, boneless chicken thighs (about 3 lbs.)
- 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
- 1 tablespoon soy sauce
- 1 1/2 teaspoons brown sugar
- 3 thyme sprigs
- 1/3 cup halved pitted Castelvetrano olives
- 3 tablespoons chopped pecans, toasted
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh thyme
Instructions
- Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; to coat. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to pan; cook 6 minutes or until browned on both sides. Remove chicken from pan. Repeat procedure with remaining chicken. Remove chicken from pan.
- Add remaining 2 teaspoons oil to pan; 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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