Rustic Chicken with Carrots and Onions

This is one of my husband’s favorite meals. The chicken is juicy, succulent and infused with layers of flavor. The oil the chicken is cooked in, is saturated with roasted garlic, shallot, herbs and lemon, and then it’s all strained, leaving behind all the flavor in the oil. I cook the chicken  in this oil to a crispy perfection, without burning all the aromatics, but still keeping all the flavor. Carrots and onions are steamed on top of the chicken until they’re tender and moist and then it’s all topped with a creamy, satiny sauce.

Yields: 4-6 servings

Ingredients:

6 boneless, skinless chicken thighs, removed of all fat

1/4 cup flour, for dredging

2 Tablespoons flavored oil (recipe follows)

1/2 Tablespoon red wine vinegar

1/2 Tablespoon lemon juice

2 onions, sliced into half circles

1 bag petite baby carrots (or slice carrots into 1/4 -1/3 inch thick, 1 1/2 inch long strips)

1/2 cup chicken broth (may need to use a little more)

3 oz cream cheese

salt, pepper

Fresh parsley, minced

Flavored oil:

1/2 cup canola oil

6 garlic cloves, minced

1 shallot, minced (or 1/2 small onion)

zest from one lemon

2 Tablespoons of herbs (parsley, rosemary, thyme, etc)

Combine all the ingredients for the flavored oil in a cold skillet.

Cook on medium heat until the garlic and shallots are golden brown. Strain. Reserve the flavored oil and use for salad dressing, or to cook other dishes. It has such an amazing, in depth flavor! Wipe out the skillet, you’ll use it to cook the rest of the meal.  Prepare the chicken thighs. I cut out all the fat from the chicken thighs. Cover with plastic wrap and pound to an even thickness.  Season with salt and pepper on both sides. Heat 2 Tablespoons of the flavored oil, red wine vinegar and lemon juice in the same large skillet on medium high heat. Dredge the chicken in flour and place in the skillet. Cook until golden on both sides.  Top with the onions, season with salt and pepper.  Add the carrots on top of the onions and season with salt and pepper also.  Pour in the chicken broth, until it barely covers the food.  Cover and continue simmering for about 30 minutes until the carrots are tender. If you use regular baby carrots, you will need to cook it longer. I would just use regular carrots and cut them to the correct size or cut the baby carrots in half. Using a slotted spoon, remove the chicken and vegetables to your serving dish (I like serving this on top of rice).  Meanwhile, take the remaining juices from the pan, strain them and make sure you have at least 1/2 a cup. Add more chicken broth if necessary. Return to the same skillet and add the cream cheese. Yep, we just made the whole meal in one skillet! I’m always up for less dishes to wash:).  Melt the cream cheese in the broth, constantly whisking, to have a smooth consistency.  Pour over the chicken and vegetables and garnish with minced parsley.

 

Rustic Chicken with Carrots and Onions
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 6 boneless, skinless chicken thighs, removed of all fat
  • ¼ cup flour, for dredging
  • 2 Tablespoons flavored oil (recipe follows)
  • ½ Tablespoon red wine vinegar
  • ½ Tablespoon lemon juice
  • 2 onions, sliced into half circles
  • 1 bag petite baby carrots (or slice carrots into ¼ -1/3 inch thick, 1½ inch long strips)
  • ½ cup chicken broth (may need to use a little more)
  • 3 oz cream cheese
  • salt, pepper
  • Fresh parsley, minced
Flavored oil:
  • ½ cup canola oil
  • 6 garlic cloves, minced
  • 1 shallot, minced (or ½ small onion)
  • zest from one lemon
  • 2 Tablespoons of herbs (parsley, rosemary, thyme, etc)
Instructions
  1. Combine all the ingredients for the flavored oil in a cold skillet.
  2. Cook on medium heat until the garlic and shallots are golden brown. Strain.
  3. Reserve the flavored oil and use for salad dressing, or to cook other dishes. It has such an amazing, in depth flavor.
  4. Wipe out the skillet, you’ll use it to cook the rest of the meal.
  5. Prepare the chicken thighs. I cut out all the fat from the chicken thighs. Cover with plastic wrap and pound to an even thickness. Season with salt and pepper on both sides.
  6. Heat 2 Tablespoons of the flavored oil, red wine vinegar and lemon juice in the same large skillet on medium high heat.
  7. Dredge the chicken in flour and place in the skillet.
  8. Cook until golden on both sides.
  9. Top with the onions, season with salt and pepper.
  10. Add the carrots on top of the onions and season with salt and pepper also.
  11. Pour in the chicken broth, until it barely covers the food.
  12. Cover and continue simmering for about 30 minutes until the carrots are tender. If you use regular baby carrots, you will need to cook it longer. I would just use regular carrots and cut them to the correct size or cut the baby carrots in half.
  13. Using a slotted spoon, remove the chicken and vegetables to your serving dish (I like serving this on top of rice).
  14. Meanwhile, take the remaining juices from the pan, strain them and make sure you have at least ½ a cup. Add more chicken broth if necessary.
  15. Return to the same skillet and add the cream cheese. Yep, we just made the whole meal in one skillet! I’m always up for less dishes to wash:). Melt the cream cheese in the broth, constantly whisking, to have a smooth consistency.
  16. Pour over the chicken and vegetables and garnish with minced parsley.

 

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Comments

  1. says

    This is definitely one of my favorite meals. I would request it all the time because I enjoy it so much. After a while Olga started to get tired of it so I told her, that whenever she feels like have it again, I am always ready. Love the soft and juicy chicken with the sweetness of carrots.
    It’s a winner for me.

  2. Natalia Lazarchuk says

    I am eating this meal as I type. The flavors are wonderful and the chicken is succulent. Mmmm, mmm, good :)

  3. Alla says

    Made this for dinner tonight with some mashed potatoes! Very good! Only thing I changed… I diced up the carrot, because I dont like big cooked pieces of carrot. Chicken is very tender, and very flavorful! Will make again for sure!

  4. tanya says

    made this for dinner today.. it is amazing. we loved it. now when i try your recipies im not even worried if my family will like it because i know they will everything i made from your site has been amazing… it is absolutely delicious. thank you for great recipies.. God bless you!!!

  5. says

    This looks delicious.I’m looking forward to make this soon.btw love all your recipes.your website is bookmarked on my laptop.

  6. Lyuda. says

    Ok, this is AMAZING CHICKEN!
    This chicken is now my favorite, so easy to make, healthy, and is just DELICIOUS!
    Thanks for sharing your cooking!
    God Bless you!

  7. Natasha says

    Was nervous to try something new, but so happy I did! This was amazing!! Thank you for all these great recipes.

  8. alina says

    I always wanted to cook with chicken thighs and this was the perfect recipe. I loved it from the fragrant oil to the creamy sauce ending! Def a hit with my family.

  9. Oksana says

    I made this dish yesterday for dinner and it was so GOOD!!! The chicken is so succulent and infused with flavor. I served it over rice and it paired perfectly. Will be making this dish again for sure. Thanks Olga for another great recipe! I have not been disappointed with any of your recipes yet :)

  10. Luba says

    Olga,
    I am trying to start using “My Recipe Box” but am having a hard time trying to add a recipe to it. How can I add this recipe of Rustic Chicken into the Recipe Box?

    Sorry if you have explained it in a different post, I tried looking for some directions and couldn’t find anything anywhere.

    • says

      Hi Luba,
      You aren’t able to save this recipe to “My Recipe Box”, because I don’t have a printable recipe included in this post. Some of the older recipes don’t have this feature. I try to add the printable recipe to all the older recipes as well, so I’ll do my best to add it in the next few days. All you will have to do is click on the “Save” button in the printable recipe. Whenever I have some extra time, I try to add more printable recipes to the older posts. Soon they will all have this option.

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