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Pan-Seared Chicken with Shallot and Carrots

Pan-Seared Chicken with Shallot and Carrots

Everyday Food, November 2008 http://www.marthastewart.com/313046/pan-seared-chicken-with-shallot-and-carr
3.666665
Rated
73.3333100(4)4
  • Prep Time 5 minutes
  • Total Time 25 minutes
  • Yield Serves 1

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

  1. Season chicken with salt and pepper; sprinkle both sides with flour.
  2. 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.
  3. 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.

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