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. 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: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
- Category: Entree
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)
Instructions
- 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.
37 Comments
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ilona
I absolutely love all of ur recipes … This looks very yummy .. will definitely try it 🙂
Sergi K.
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.
Janna
Your food looks so perfect!!! Thanks for the great recipe 🙂
Natalia Lazarchuk
I am eating this meal as I type. The flavors are wonderful and the chicken is succulent. Mmmm, mmm, good 🙂
Alla
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!
tanya
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!!!
nadia
This looks delicious.I’m looking forward to make this soon.btw love all your recipes.your website is bookmarked on my laptop.
Lyuda.
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!
Natasha
Was nervous to try something new, but so happy I did! This was amazing!! Thank you for all these great recipes.
Natalia
mmm It is delicious!!! Very fragrant, juicy meal.
Nataliya
We just had it for dinner and kids been asking for more. It really tasted delicious and flavorfull!
Maria N.
Whats the ideal amount(oz) of carrots to buy(use) for this recipe?
olgak7
Maria N, I don’t remember how many oz were in the bag, but I know it’s the most common size that’s sold in grocery stores.
alina
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.
Oksana
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 🙂
olgak7
Awww…. Thanks, Oksana! You just made my day.
This is my husband’s favorite dinner. I always serve it with rice too.
Luba
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.
olgak7
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.
Luba
Oh, I see! Thank you for the reply! That makes much more sense now! 🙂
olga
Is the skillet/fry pan youre using in your “shop”? I like how deep it is. Thx!
olgak7
No, Olga; it isn’t. I actually wouldn’t recommend buying the specific brand that I have now, since the skillet burns very easily and cooks unevenly. I do LOVE how it’s designed and is so deep. I will actually be buying the same type of skillet, except another brand. I will definitely add it to the Shop if I like it. I only put things in the Shop that I absolutely love and would recommend for others to buy:).
olga
I just made, this… very delicious! The white sauce on top is amazing!! !Where else can i use it? i also added chopped fresh parsley to the rice. Thanks Olga!!
olgak7
That’s great, Olga! I’m so glad that you enjoyed it. You can serve the sauce with other chicken dishes too.
I love adding fresh parsley to rice too:).
Ksenia
I made this chicken yesterday and everyone loved it! Another wonderful recipe! I cannot express how much I love this web-site!
I am making beef goulash right now. It is almost done and I can already tell it will be wonderful! Thank you again!
olgak7
Thanks for writing to tell me, Ksenia! I really appreciate that you took the time and also for visiting my blog:). Priyatnogo Apetita:).
Vita
How long do you approximately cook the chicken thighs on each side (I know you said until golden but just approximate). Looks extremely delicious.
olgak7
It’s very hard to say exactly, Vita. It depends on how thick the chicken is, what kind of skillet you’re using, your stove, etc. It’s best to judge the doneness by the looking at the color of the meat. Besides, you don’t have to worry about the chicken being underdone, since it will still be cooking in the broth for a while. As long as you don’t burn it, there is nothing to worry about.
Alena
This is an AMASSING recipe…. i loved how the flavored oil made my house smell with such great aroma…. and the flavors were amazing !!!! There were a few things i changed though …. i didnt throw away the stuff that i drained from the flavored oil but instead added it into the rice i was about to cook and added some with wine to it and created a rossito rice (italian rice) and i also deglazed my pan with the white wine where I cooked my chicken … this created a great flavor before I started layering it all together … Loved it so much … Its a great meal to make to impress someone thank you OLGA!!!
olgak7
I’m so happy to hear that, Alena! That’s great that you all enjoyed it. This is a favorite in our family.
Alesya
Hi love your blog.
Do you think i can use turkey thighs in this recipe. My husband doesn’t eat chicken and I really want to try this recipe.
Thanks
olgak7
You probably can, Alesya. I don’t see why it wouldn’t work out. Just cut the turkey thighs into the smaller pieces.
Nicole Mitzel
The chicken recipe is really tasty. My husband and kiddos said the flavor was very good. I will be keeping this in our rotation of chicken recipes for sure. Also loved that it was a one skillet/pot meal. Thanks!
olgak7
That’s wonderful, Nicole! I’m so glad your family enjoyed it. Than you for taking the time to write. I love one pot meals too – so convenient and easy.
Julia
I made this several times and it’s really awesome! Thanks Olga!
olgak7
I’m so glad to hear that you enjoyed it, Julia:).
Julia
Hi Olga. I want to thank you for this recipe. It’s so good! I’ve made this many times and it has never failed me 🙂 I can’t believe that there are not more excellent reviews for this!
olgak7
That’s wonderful, Julia. I am so happy you enjoyed this recipe. Thank you for taking the time to write.