Ingredients
6 skinless, boneless chicken thighs (about 680 g)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil
3 cloves garlic, minced
60 ml dry white wine, such as pinot grigio
120 ml low-sodium chicken stock
2 tsp cornstarch
2 tbsp lemon juice
450 g carrots, bias-cut into 3/4-inch coins or spiralized
2 tbsp drained capers
1 tbsp unsalted butter
grated Parmesan cheese, for garnish
Directions
Step 1
Pat the chicken thighs dry with paper towels and sprinkle them with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook, turning halfway through, until they are browned (about 8 minutes). Remove the chicken from the skillet and keep it warm.
Step 2
Add the minced garlic and white wine to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Cook and stir until the liquid is reduced by half (about 2 minutes). In a small bowl, whisk together the chicken stock and cornstarch. Add the stock mixture to the skillet and bring it to a boil. Reduce the heat to low and simmer for 1 minute.
Step 3
Return the chicken to the skillet and add the lemon juice. Cook, covered, for 4 minutes. Then add the carrots and continue to cook, covered, until the carrots are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C) (about 3 minutes).
Step 4
Gently stir in the capers and butter into the sauce. Serve the chicken and carrots with the pan sauce and garnish with Parmesan cheese.