Ingredients for - Easy One-Skillet Chicken Thighs with Carrots
How to cook deliciously - Easy One-Skillet Chicken Thighs with Carrots
1. Stage
Blot chicken thighs with paper towels and sprinkle with salt and pepper.
2. Stage
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.
3. Stage
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.
4. Stage
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.
5. Stage
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.
6. Stage
Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.
