French Onion Chicken with Roasted Carrots & Mashed Potatoes

Instructions

1. 1

   Preheat Oven and Prepare Vegetables

   8 min

   Set your oven to preheat at 425°F (220°C) to ensure it’s hot when you're ready to roast. While the oven heats, wash and dry all your vegetables thoroughly. Slice the carrots at a diagonal into pieces about ¼-inch thick for even cooking. Cut the potatoes into uniform ½-inch chunks for consistent texture, and prepare the onion by halving, peeling, and slicing it thinly.

2. 2

   Roast the Carrots

   5 min

   Spread the sliced carrots on a baking sheet, drizzling them with a little vegetable oil, then sprinkle with salt and pepper to taste. Place the baking sheet in the preheated oven and roast the carrots for 15-20 minutes, or until they are nicely browned and tender, tossing halfway through for even cooking.

3. 3

   Boil and Drain Potatoes

   8 min

   In a medium pot, add the diced potatoes and cover them with salted water, ensuring the water level is about 2 inches above the potatoes. Bring the pot to a rolling boil and let it cook for 12-15 minutes until the potatoes are fork-tender. Once cooked, drain the potatoes and return them to the pot, covering them to keep warm while you prepare the rest of the dish.

4. 4

   Caramelize the Onions

   17 min

   In a large skillet, heat a drizzle of oil over medium-high heat. Add the sliced onion and sauté, stirring occasionally, for about 8-10 minutes until they become lightly browned and soft. To enhance sweetness, sprinkle in 1 teaspoon of sugar, then incorporate the beef stock concentrate and 2 tablespoons of water. Season with salt and pepper, cooking for an additional 2-3 minutes until the onions reach a jam-like consistency. Transfer the onions to a small bowl and clean the skillet for the chicken.

5. 5

   Cook the Chicken

   20 min

   Using paper towels, pat the chicken breasts dry and generously season both sides with salt and pepper. In the same skillet over medium-high heat, add a drizzle of oil and place the chicken into the hot pan. Sear the chicken for 5-6 minutes on each side until it’s golden brown and fully cooked. In the last couple of minutes, pile the caramelized onions on top of the chicken and sprinkle with mozzarella cheese. Cover the skillet (using a lid or a baking sheet) to allow the cheese to melt.

6. 6

   Prepare Mashed Potatoes

   8 min

   To finish the mashed potatoes, return the pot with the drained potatoes to low heat. Add in 2 tablespoons of butter, 2 tablespoons of sour cream, and season with salt and pepper. Mash the mixture until it’s creamy and smooth, adding a splash of water or milk for extra richness. Serve the chicken alongside the roasted carrots and the creamy mashed potatoes on each plate for a complete meal.