Easy One-Skillet Chicken Thighs with Carrots
Description
This easy one-skillet chicken thighs with carrots recipe is cooked in a white wine and garlic sauce on the stove. Fresh parsley adds a finishing touch.
Ingredients
•
6 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
•
1/2 onion, cut in 1/2-inch thick slices
•
1 teaspoon minced garlic
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1/2 cup dry white wine
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3 tablespoons water, divided
•
2 teaspoons cornstarch
•
2 tablespoons minced fresh parsley
Directions
1
Blot chicken thighs dry with paper towels; season with salt and black pepper.
2
Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs; cook until browned, about 4 minutes per side. Transfer chicken to a plate; keep warm.
3
Add carrots, onion, and garlic to the same skillet, stirring to coat with drippings. Season with salt and black pepper; cook for 2 minutes. Nestle browned thighs into vegetables. Add wine and 2 tablespoons water; cook 2 minutes.
4
Cover skillet, 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 chicken centers should read at least 165 degrees F (74 degrees C). Transfer chicken and vegetables to a serving dish using a slotted spoon; reserve drippings in skillet.
5
Whisk remaining 1 tablespoon water and cornstarch together in a small bowl until smooth; stir into drippings. Bring to a boil; cook until thickened, stirring continuously, 3 to 5 minutes.
6
Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.