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Rustic Chicken with Carrots and Onions

  • Author: Olga's Flavor Factory
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4-6 1x
  • Category: Entree

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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 1/41/3 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)

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 1/2 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.