Last night I threw some things together and made a very delicious dinner. I didn’t get any pictures last night because I was so hungry. But I will and I am getting a picture of the leftovers when I eat them today.
4 chicken thighs (skinless and boneless), 2-3 carrots (peeled and chopped into small pieces), 2 shallots (chopped in small pieces), chicken bone broth (homemade), salt & pepper to taste, 4 tblsp butter
Chop veggies, cut excess fat from thighs. Heat large pan on medium heat, add butter. Sauté carrots and shallots, when they start to brown add about 1/3 cup of the broth; sauté broth down and add more. Then add the chicken skin side down. Move around alittle every few minutes to keep from scorching and sticking of anything. After about 5-7 minutes flip chicken, doing the same. When almost cooked thru, take chicken out, add about 1/2 cup of heavy whipping cream. Mix in and keep mixing until thickened, then add chicken and juices back to pan. Flip chicken around in sauce, turn iff heat and leave in pan to thoroughly cook thru.
I served with mashed potatoes and garlic butter green beans. Putting more sauce on the chicken and some on the potatoes.