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White Wine Chicken with Carrots

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

How to Make It

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

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

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

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

Ingredients

  • 6 skinless boneless chicken thighs (about 1 1/2 pounds)

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1/4 cup dry white wine, such as pinot grigio 

  • 1/2 cup low-sodium chicken stock

  • 2 teaspoons cornstarch

  • 2 tablespoons lemon juice

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

  • 2 tablespoons drained capers

  • 1 tablespoon unsalted butter

  • 1 tablespoon grated Parmesan cheese, or as needed, for garnish

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