Skillet Chicken Thighs With Carrots And Potatoes Recipes
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
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.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- 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 : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
More about "skillet chicken thighs with carrots and potatoes recipes"
SKILLET CHICKEN THIGHS WITH POTATOES - LAURA FUENTES
From laurafuentes.com
5/5 (40)Calories 522 per servingCategory Dinner
- Season the chicken lightly with salt and pepper and generously with paprika. In a heavy large frying pan over medium-high heat, warm butter. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate.
- Add onion to the frying pan and stir. Add potato quarters and carrots. Sprinkle with salt and pepper and sauté until vegetables are beginning to brown, about 5 minutes.
- Add starch and stir to coat. Gradually mix in the broth. Bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
- Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes.
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES – THE …
From thedelishrecipe.com
4.8/5 (499)Total Time 50 minsCategory Chicken DinnerCalories 520 per serving
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPE
From chefsresource.com
BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME
From williams-sonoma.com
EASY ONE SKILLET CHICKEN THIGHS WITH …
From thedelishrecipe.com
SKILLET CHICKEN THIGHS WITH CARROTS AND …
From daintfood.com
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES
From michiganplum.org
ONE-PAN SKILLET CHICKEN THIGHS WITH ROASTED CARROTS AND …
From italianchef.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
