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
GARLIC LOVER'S CHICKEN, POTATOES, AND CARROTS
This is a wonderful one-dish meal that presents itself beautifully. It is fairly simple, and guaranteed to knock the socks off of the garlic-lovers in your crowd!!! I have also substituted various other veggies for the carrots (such as brussels sprouts, broccoli, or zucchini) and I get rave reviews every time!! My fave is the brussels sprouts, I know I'm weird!! Well, either way, this dish is simple enough to serve as a weeknight family meal, yet elegant enough to serve to guests. I just love it!!! I usually serve this with steamed rice and a fresh green salad. YUMMY!!!!
Provided by Manda
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken.
- Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
- Cut the top off of garlic bulb so that each clove is exposed.
- Place cut side up in baking dish.
- Drizzle oil over garlic and chicken.
- Cover and bake at 350 degrees for 60 minutes.
- Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
- Transfer chicken to serving platter and keep warm.
- Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
- Toss garlic with potatoes, carrots, and onion; arrange around chicken.
- Sprinkle with dried parsley.
GARLIC CHICKEN STIR FRY
A stir fry recipe I developed to satisfy a family of garlic lovers.
Provided by Teresa Shields
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 14
Steps:
- Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
- In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 32.3 g, Cholesterol 67.1 mg, Fat 8.6 g, Fiber 5.9 g, Protein 31.7 g, SaturatedFat 1.6 g, Sodium 1363.8 mg, Sugar 12.2 g
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