Saturday, November 29, 2008

Pan Seared Chicken with Shallot and Carrots

I hope you all had a wonderful Thanksgiving if you celebrated it! I had a great day sharing a meal with my family. After cooking and eating a ton, I am going to make something quick and easy.

Lets gather up our ingredients!

You need some carrots, thinly sliced.

Some beautiful shallots, also thinly sliced.

Some flour.

Some bone-in chicken thighs, my favorite! I had some already seasoned thighs from a grill pack so I just went with those. Make sure you season yours with at least some salt and pepper.

Sprinkle them with the flour.

Pop them in a pan on medium low heat, skin side down, for about 8-10 minutes.

While those cook grab some parsley if you are going to use it as a garnish.

Turn the chicken over and scoot it to one side of the pan and add in your veggies with some salt and pepper. I added a bit of olive oil too as there wasn't much fat coming out of the chicken.

Let it cook for 10-12 minutes and you are ready to eat.

The veggies were my favorite thing on the plate, but it was all very tasty, very easy and very inexpensive. The trifecta! :)


  1. That looks soooo good! I had an early dinner and could sure use a plate of that right now!

  2. Is the last picture the one in your banner?

  3. Yummy, yummy. More chicken thigh recipes. Pappy's favorites.

  4. well how yummy is this! i love shallots. I need to use them more. hope your holidays are happy thus far!

  5. I'm making this tonight! It looks so good. Thanks for it.

  6. you use SO much shallot! I am so not an onion fan maybe shallot would be a better subsitute

  7. I made this recently and agree - the veggies are the tastiest.