White Wine Chicken with Carrots
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 6 skinless boneless chicken thighs (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 2 teaspoons cornstarch
- 2 tablespoons lemon juice
- 1 pound carrots,
- 2 tablespoons capers
- 1 tablespoon unsalted butter
- 1 tablespoon grated Parmesan cheese, or as needed, for garnish
Instructions:
- 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.