No Reviews
You must be logged in to post a review.
Pan-Seared Chicken with Shallot and Carrots
x
Print Options
Description
A delicious, one-pot meal that’s sure to convert you from using chicken breasts to chicken thighs.
Ingredients
- 1 whole Bone-in, Skin-on Chicken Thigh
- 1 Tablespoon All-purpose Flour
- 1 bulb Shallot, Halved And Thinly Sliced
- 1 whole Small Red Potato, Thinly Sliced
- 2 whole Carrots, Thinly Sliced
- Chopped Fresh Parsley For Garnish
Preparation
1. Season chicken with salt and pepper, then sprinkle both sides with flour.
2. Heat a medium-sized skillet over medium-low heat. Place chicken, skin side down, in the skillet and cook (without turning) until skin is browned, 8 to 10 minutes.
3. Flip chicken over and push to one side of the skillet. Add shallot, potato, and carrots to the other side of the skillet. Season with salt and pepper. Cook, tossing veggies occasionally, until chicken is opaque throughout and vegetables are tender, about 10 to 12 minutes. Transfer to a plate and sprinkle with parsley.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
yardsailor on 1.30.2011
Sounds delicious and I love that it is for one.
LDuff on 3.16.2010
I made this last night for dinner. It was delicious! I added a bit of white wine to deglaze and get the yummy bits up. It was great. Thanks for sharing this recipe!!