Description
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Ingredients
- 6 thigh, bone and skin removeds boneless, skinless chicken thighs
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 pound carrots, cut into 2-inch pieces
- ½ onion, cut in 1/2-inch thick slices
- 1 teaspoon minced garlic
- ½ cup dry white wine
- 3 tablespoons water, divided
- 2 teaspoons cornstarch
- 2 tablespoons minced fresh parsley
Instructions
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs and cook until browned
- about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots
- onion
- and minced garlic to the same skillet
- stirring to coat with pan drippings. Season with salt and pepper and cook for 2 minutes. Nestle browned chicken thighs into vegetables; pour in wine and 2 tablespoons water and cook for an additional 2 minutes.
- Cover
- reduce heat to low
- and simmer until carrots are fork-tender and chicken juices run clear
- about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use a slotted spoon to transfer chicken and vegetables to a serving dish; reserve drippings in the skillet.
- Combine cornstarch and 1 tablespoon water in a small bowl
- stirring to dissolve any lumps; stir into the skillet and bring to a boil. Cook until thickened
- stirring continuously
- 3 to 5 minutes.
- Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6