Recipe Details
Recipe provided by AllRecipes.com
White Wine Chicken with Carrots
This quick white wine and chicken with carrots dinner features chicken thighs and carrots, cooked in one skillet, coated in a buttery wine and caper pan sauce.
Makes:3 servings
Ingredients
- 6 skinless, boneless chicken thighs (about 11/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine, such as pinot grigio
- 1/2 cup low-sodium chicken stock
- 2 teaspoons cornstarch
- 2 tablespoons lemon juice
- 1 pound carrots, bias-cut into 3/4-inch coins or spiralized
- 2 tablespoons drained capers
- 1 tablespoon unsalted butter
- grated Parmesan cheese, for garnish
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Directions
Prep:20 mCook:15 mReady:35 m
- Pat chicken thighs dry with paper towels; sprinkle with salt and pepper. Heat oil in a very large skillet over medium heat. Add chicken thighs; cook, turning halfway through, until browned, about 8 minutes. Remove from skillet and keep warm.
- Add garlic and wine to skillet, then use a wooden spoon to scrape up any browned bits from bottom of pot. Cook, stirring, until liquid is reduced by half, about 2 minutes. In a small bowl, whisk together chicken stock and cornstarch. Add stock mixture to skillet; bring to a boil. Reduce heat to low and simmer for 1 minute.
- Add chicken and lemon juice to the skillet. Cook, covered, 4 minutes. Add carrots and cook, covered, until carrots are tender and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees F (74 degrees C), about 3 minutes.
- Gently stir capers and butter into sauce. Serve chicken and carrots with pan sauce and garnish with Parmesan.