White Wine Chicken with Carrots Recipe

Cook Time: 15 minutes

Original recipe yields 3 servings

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

Directions:

Step 1: Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.

Step 2: Heat olive oil in a large skillet over medium heat. Add chicken thighs and cook for about 8 minutes, turning halfway through, until the chicken is browned. Remove the chicken from the skillet and set aside to keep warm.

Step 3: In the same skillet, add minced garlic and dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook for 2 minutes, stirring frequently, until the liquid has reduced by half.

Step 4: In a small bowl, whisk together the chicken stock and cornstarch. Add this mixture to the skillet and bring to a boil. Lower the heat to simmer for 1 minute.

Step 5: Return the chicken thighs to the skillet, and add the lemon juice. Cover and cook for 4 minutes.

Step 6: Add the carrots to the skillet, cover again, and cook for another 3 minutes, or until the carrots are tender. Check the temperature of the chicken with an instant-read thermometer; it should reach 165F (74C) in the thickest part.

Step 7: Stir in the capers and butter into the sauce until the butter is melted and the sauce is smooth.

Step 8: Serve the chicken thighs and carrots with the pan sauce, and garnish with grated Parmesan cheese.

Nutrition Facts (per serving):

Nutrient	Amount	% Daily Value*
Calories	785
Total Fat	48g	61%
Saturated Fat	15g	75%
Cholesterol	390mg	130%
Sodium	1220mg	53%
Total Carbohydrate	17g	6%
Dietary Fiber	5g	18%
Total Sugars	6g
Protein	73g	145%
Vitamin C	8mg	9%
Calcium	109mg	8%
Iron	4mg	22%
Potassium	1198mg	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind White Wine Chicken with Carrots

White Wine Chicken with Carrots is a dish with roots in European culinary traditions, particularly French and Italian cuisines, where cooking poultry in wine has been a time-honored technique for centuries. Originally, this method was developed as a way to tenderize chicken while adding a depth of flavor that simple roasting could not achieve. Wine not only enhances the natural taste of the meat but also helps create a velvety sauce that complements vegetables like carrots, which are often used for their sweetness and texture.

Regional Variations

While the basic concept of chicken braised in wine is common across Europe, regional variations influence the choice of wine, herbs, and additional ingredients. In France, for example, white Burgundy or Chardonnay might be used along with thyme and shallots, creating a refined and aromatic dish. In Italy, lighter white wines such as Pinot Grigio or Soave are popular, often paired with lemon juice and capers to give the dish a brighter, Mediterranean flavor. Carrot preparation also variessome regions prefer thinly sliced rounds, while others use julienned or spiralized carrots to better integrate with the sauce.

What Sets It Apart from Similar Dishes

Unlike classic roasted or pan-fried chicken dishes, White Wine Chicken with Carrots distinguishes itself through the use of a wine-based pan sauce enriched with butter and sometimes capers. The careful balance between acidity from the wine and lemon juice, sweetness from the carrots, and umami from Parmesan creates a multi-layered flavor profile. It differs from other braised chicken recipes by focusing on quick cooking in a single skillet, which keeps the meat tender while allowing the sauce to develop without long simmering.

Where It Is Typically Served

This dish is often found in casual yet sophisticated home dinners, small bistros, and European-style restaurants that emphasize comfort food with a gourmet twist. It is ideal for weeknight meals, Sunday family lunches, or dinner parties where simplicity and elegance are both desired. Paired with mashed potatoes, risotto, or crusty bread, the dish becomes a satisfying centerpiece that balances protein and vegetables with a rich, flavorful sauce.

Interesting Facts

• The technique of cooking chicken in wine dates back to the Renaissance, when wealthy households began experimenting with wine sauces to enhance simple poultry dishes.
• Carrots in this recipe not only add sweetness but also naturally thicken the sauce slightly when cooked down.
• Using capers is a Mediterranean influence that introduces a subtle briny note, elevating the dish above basic wine-braised chicken.
• White Wine Chicken with Carrots is versatile: by swapping the wine for chicken stock or using different herbs, it can easily adapt to seasonal and regional tastes.
• The dish is celebrated for being both comforting and elegant, making it popular among home cooks who want restaurant-quality meals with minimal fuss.

FAQ about White Wine Chicken with Carrots Recipe

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