white wine chicken with carrots

White Wine Chicken with Carrots

Ingredients

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This quick dinner features chicken thighs and carrots coated in a buttery wine and caper sauce.

Cooking Ingredients

    6 skinless boneless chicken thighs (around 1 1/2 pounds)

    1/2 teaspoon salt

    1/2 teaspoon newly ground dark pepper

    1 tablespoon olive oil

    3 cloves garlic, minced

    1/4 cup dry white wine, for example, pinot grigio

    1/2 cup low-sodium chicken stock

    2 teaspoons cornstarch

    2 tablespoons lemon juice

    1 pound carrots, inclination cut into 3/4-inch coins or spiralized

    2 tablespoons depleted escapades

    1 tablespoon unsalted margarine

    1 tablespoon ground Parmesan cheddar, or depending on the situation, for embellish

Cooking Direction

    Wipe chicken thighs off with paper towels; sprinkle with salt and pepper. Heat oil in an exceptionally enormous skillet over medium intensity. Add chicken thighs; cook, turning partially through, until seared, around 8 minutes. Eliminate from skillet and keep warm.

    Add garlic and wine to skillet, then utilize a wooden spoon to scrape up any cooked pieces from lower part of pot. Cook, blending, until fluid is diminished significantly, around 2 minutes. In a little bowl, whisk together chicken stock and cornstarch. Add stock blend to skillet; heat to the point of boiling. Decrease intensity to low and stew for 1 moment.

    Add chicken and lemon juice to the skillet. Cook, covered, 4 minutes. Add carrots and cook, covered, until carrots are delicate and a moment read thermometer embedded into thickest piece of chicken registers 165 degrees F (74 degrees C), around 3 minutes.

    Delicately mix escapades and spread into sauce. Serve chicken and carrots with skillet sauce and topping with Parmesan.