Pan-Seared Chicken with Shallot and Carrots
- 2 bone-in, skin-on chicken thighs
- coarse salt
- ground pepper
- 1 T all-purpose flour
- 1 shallot, halved and thinly sliced
- 2 carrots, thinly sliced
- 1 T chopped fresh parsley, for garnish
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.