Pan-Seared Chicken with Shallot and Carrots

By AllisonClayman

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)

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

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.