Rating: 4.36 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blot chicken thighs with paper towels and sprinkle with salt and pepper.

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  • Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.

  • Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.

  • Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.

  • Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.

  • Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts

249 calories; protein 12.6g; carbohydrates 10.6g; fat 15.7g; cholesterol 53.1mg; sodium 120.2mg. Full Nutrition
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Reviews (5)

14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/07/2020
I wasn't expecting much from this meal - but it was quite delicious! The only change I made was to eliminate the oil. The butter felt like enough for me. It was flavorful, filling, and relatively healthy! Can't wait to make it again. Read More
(2)
Rating: 5 stars
08/28/2020
I made it with bone in skinless thighs, it is what I had in the freezer . Delicious, I doubled the recipe, made it in the electric skillet. Too hot to turn on the stove, everyone loved it. I will definitely make this again Read More
(1)
Rating: 5 stars
08/28/2020
Really good and quick meal! Read More
(1)
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Rating: 5 stars
09/19/2020
Doubled the garlic and omitted the wine. Made it for a second time. Will make again. Read More
Rating: 4 stars
10/02/2020
This dish is simple and fast to make. I substituted the carrots for sweet potatoes which I boiled (just enough to soften), peeled and sliced like carrots and let it simmer in the pot with the rest of the food. Very tasty. Read More
Rating: 2 stars
03/02/2021
Sorry but Me and my family did not want its taste. Please don’t feel bad, I saw that other people loved it Read More
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Rating: 3 stars
06/14/2021
I thought this was just average. A better one which I rate 5 star is Skillet Chicken Thighs with Carrots and Potatoes. Read More
Rating: 5 stars
03/25/2021
Very good! Next time I’ll eliminate the oil. Read More
Rating: 5 stars
09/14/2020
worked out great didnt i do this already. this was great Read More