Pan-Seared Chicken with Shallot and Carrots
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Everyday Food, November 2008
- Prep Time 5 minutes
- Total Time 25 minutes
- Yield Serves 1
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Ingredients
- 2 bone-in, skin-on chicken thighs
- Coarse salt and ground pepper
- 1 tablespoon all-purpose flour
- 1 shallot, halved and thinly sliced
- 2 carrots, thinly sliced
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Directions
- Season chicken with salt and pepper; sprinkle both sides with flour.
- Heat a medium skillet over medium-low. Place chicken, skin side down, in skillet, and cook (without turning) until skin is browned, 8 to 10 minutes.
- Turn chicken over, and push to one side of skillet. Add shallot and carrots to other side of skillet; season with salt and pepper. Cook, tossing vegetables occasionally, until chicken is opaque throughout and vegetables are tender, 10 to 12 minutes. Transfer chicken and vegetables to a plate; sprinkle vegetables with parsley, if desired.
Cook's Note
Cooking the chicken and the vegetables in the same pan eliminates the need for extra oil. You can substitute 1/4 small red or yellow onion for the shallot.
If you chicken thighs are thick you need to increase cooking time. My chicken too 40 mins to cook through. Otherwise great with mashed potatoes.
My husband cooked this up for us tonight. He doubled the recipe. Yum! The carrots are scrumptious and the chicken was delish! He couldn't find the shallot, so he used green onions and it tasted fine.