Pan-Seared Chicken with Shallot and Carrots

• 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

1. 1.
2. Season chicken with salt and pepper, then sprinkle both sides with flour.
3. 2.
4. Heat a medium-sized skillet over medium-low heat.
5. Place chicken, skin side down, in the skillet and cook (without turning) until skin is browned, 8 to 10 minutes.
6. 3.
7. Flip chicken over and push to one side of the skillet.
8. Add shallot, potato, and carrots to the other side of the skillet.
9. Season with salt and pepper.
10. Cook, tossing veggies occasionally, until chicken is opaque throughout and vegetables are tender, about 10 to 12 minutes.
11. Transfer to a plate and sprinkle with parsley.

chicken thigh, allpurpose, shallot, red potato, carrots, parsley

Taken from tastykitchen.com/recipes/main-courses/pan-seared-chicken-with-shallot-and-carrots/ (may not work)