CHICKEN AND CARROT RECIPE RECIPES
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS | ALLRECIPES
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 Chicken Chicken Thigh Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings
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, CarbohydrateContent 10.6 g, CholesterolContent 53.1 mg, FatContent 15.7 g, FiberContent 2.5 g, ProteinContent 12.6 g, SaturatedFatContent 5.1 g, SodiumContent 120.2 mg, SugarContent 4.6 g
CREAMY CHICKEN AND CARROTS RECIPE: HOW TO MAKE IT
Mushroom soup makes a creamy gravy for this tender chicken. “You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice,” suggests Valma O’Neill of Utica, Michigan.
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 05 minutes
Prep Time 5 minutes
Cook Time 04 hours 00 minutes
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 713mg sodium, CarbohydrateContent 23g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 37g protein.
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OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES ...
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
From allrecipes.com
Reviews 5
Total Time 1 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 450.3 calories per serving
From allrecipes.com
Reviews 5
Total Time 1 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 450.3 calories per serving
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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ONE-PAN ROASTED CHICKEN WITH CARROTS RECIPE - PUREWOW
What's the worst part of cooking dinner? The clean-up, of course. That's why we're obsessed with this one-pan roasted chicken and carrots recipe. Cook it all at once on a sheet pan, enjoy dinner (without a pile of pots and pans in the sink).
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From purewow.com
Reviews 2.9
Total Time 30 minutes
Calories 553 calories per serving
From purewow.com
Reviews 2.9
Total Time 30 minutes
Calories 553 calories per serving
- 1. Preheat the oven to 425?F. 2. Arrange the carrots and onion in a single layer on a greased baking sheet. 3. Slice the top off a head of garlic; discard the top and place on the tray. 4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper. 5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper. 6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes. 7. To serve, divide the vegetables and chicken thighs among four plates.
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Stir in the butter with a whisk or wooden spoon, shaking the pan as it melts to help the sauce emulsify. For the best sauce-to-bird ratio, cut the chicken into slices before finishing the dish with the sauce.
From myrecipes.com
Reviews 3.5
Total Time 32 minutes
Calories 349 calories per serving
From myrecipes.com
Reviews 3.5
Total Time 32 minutes
Calories 349 calories per serving
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From food.com
Reviews 5.0
Total Time 40 minutes
Calories 230.5 per serving
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Reviews 5.0
Total Time 40 minutes
Calories 230.5 per serving
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From cookinglight.com
Total Time 20 minutes
Calories 313 per serving
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Total Time 20 minutes
Calories 313 per serving
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From southernliving.com
Reviews 5
Total Time 1 hours 5 minutes
Category Dinner
From southernliving.com
Reviews 5
Total Time 1 hours 5 minutes
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From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 588 calories per serving
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 588 calories per serving
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