Ingredients:(Pan-Seared Chicken with Shallot and Carrots)
2 bone-in, skin-on chicken thighs
1 tablespoon(s) all-purpose flour
1 shallot, halved and thinly sliced
2 carrots, thinly sliced
1 tablespoon(s) chopped fresh parsley, for garnish
Directions:(Pan-Seared Chicken with Shallot and Carrots)
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.