Rating: 4.5 stars 4.4
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Chicken thighs and carrots are cooked on top of the stove, making this a hearty recipe 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.



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


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

  • Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs 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 2 minutes. Nestle browned chicken thighs into vegetables; pour in wine and 2 tablespoons water 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). Use a slotted spoon to transfer chicken and vegetables to a serving dish; reserve drippings in the skillet.

  • Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps; stir into the skillet and bring to a boil. Cook until thickened, stirring continuously, 3 to 5 minutes.

  • Pour sauce over chicken and vegetables. 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