Chicken Thighs in White Wine with Carrots

Name: Chicken Thighs in White Wine with Carrots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: French, Italian, American
Ingredients: 0.5 tsp Black Pepper; 6 whole Boneless Chicken Thigh; 2 tbsp Capers; 16 oz Carrot; 2 tsp Cornstarch; 0 whole Grated Parmesan Cheese; 2 tbsp Lemon Juice; 3 cloves Minced Garlic; 1 tbsp Olive Oil; 0.25 cup Pinot Grigio White Wine; 0.5 tsp Salt; 1 tbsp Unsalted Butter; 0.5 cup Unsalted Chicken Stock

Dinner 🍽️Lunch 🥪 French 🇫🇷Italian 🇮🇹American High-Protein 💪Low-Carb Sugar-Free Gluten-Free Comfort-Food Anabolic Diet

Chicken Thighs in White Wine with Carrots pairs tender, pan-seared thighs with sweet carrots in a bright lemon, caper, and white wine sauce enriched with a touch of butter. The balance of acidity and richness complements the natural sweetness of the carrots, making it great for a weeknight dinner or a relaxed gathering with friends.

Prep20 mins
Cook15 mins
Serves3
DifficultyEasy

1

Pat the chicken thighs dry with paper towels; season with salt and pepper. Heat the oil in a very large skillet over medium heat. Add the chicken thighs and cook, turning halfway, until browned, about 8 minutes. Remove from the skillet and keep warm.
2

Add the garlic and wine to the skillet, then scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook, stirring, until the liquid is reduced by half, about 2 minutes. In a small bowl, whisk the chicken stock with the cornstarch. Add the stock mixture to the skillet and bring to a boil. Reduce the heat to low and simmer for 1 minute.
3

Add the chicken and lemon juice to the skillet. Cook, covered, for 4 minutes. Add the carrots and cook, covered, until the carrots are tender and an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F (74 degrees C), about 3 minutes.
4

Gently stir the capers and butter into the sauce. Serve the chicken and carrots with the pan sauce and garnish with Parmesan.