Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
Blot chicken thighs dry with paper towels; season with salt and black pepper.
Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs; cook until browned, about 4 minutes per side. Transfer chicken to a plate; keep warm.
Add carrots, onion, and garlic to the same skillet, stirring to coat with drippings. Season with salt and black pepper; cook for 2 minutes. Nestle browned thighs into vegetables. Add wine and 2 tablespoons water; cook 2 minutes.
Cover skillet, 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 chicken centers should read at least 165 degrees F (74 degrees C). Transfer chicken and vegetables to a serving dish using a slotted spoon; reserve drippings in skillet.
Whisk remaining 1 tablespoon water and cornstarch together in a small bowl until smooth; stir into drippings. 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 (per serving)
| 249 | Calories |
| 16g | Fat |
| 11g | Carbs |
| 13g | Protein |
