Carrots and chicken thighs are tossed in a buttery wine and caper sauce for a simple supper.

Ingredients:


  1. 6 skinless boneless chicken thighs (about 1 1/2 pounds)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1 tablespoon olive oil
  5. 3 cloves garlic, minced
  6. 1/4 cup dry white wine, such as pinot grigio 
  7. 1/2 cup low-sodium chicken stock
  8. 2 teaspoons cornstarch
  9. 2 tablespoons lemon juice
  10. 1 pound carrots, bias-cut into 3/4-inch coins or spiralized
  11. 2 tablespoons drained capers
  12. 1 tablespoon unsalted butter
  13. 1 tablespoon grated Parmesan cheese, or as needed, for garnish


Directions:

Step:No:01

Using paper towels, pat dry the chicken thighs and season with salt and pepper. In a large skillet, heat the oil over medium heat. Add the chicken thighs and cook for about 8 minutes, flipping halfway through, until browned. Take out of the skillet and leave heated.

Step:No:02

Stir in the wine and garlic, then scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer, stirring, for about two minutes, or until liquid is reduced by half. Combine cornstarch and chicken stock in a small bowl. Fill skillet with stock mixture; heat to boiling. For one minute, simmer over low heat.

Step:No:03

To the skillet, add the chicken and lemon juice. Cover and cook for 4 minutes. Add the carrots and cook, covered, for about 3 minutes, or until the carrots are soft and an instant-read thermometer put into the thickest part of the chicken registers 165°F (74°C).

Step:No:04

Add butter and capers to sauce and whisk gently. Serve the pan sauced chicken and carrots with a sprinkle of Parmesan cheese.

more details for recipes:https://www.allrecipes.com/white-wine-chicken-with-carrots-recipe-8605425