French Onion Chicken with Roasted Carrots & Mashed Potatoes
Allergens: Gluten, Milk
Chicken breasts topped with caramelised-onion gravy, with carrots and mash, Sunday-plate French style.
Ingredients
- Vegetable oil
- Salt
- Black pepper
- Sugar
- Stock cubes 1
- Carrot 12 oz
- Onion 1
- Potatoes 5
- Chicken breast 2
- Butter
- Mozzarella 1.5 cup
- Sour cream 2 tbsp
Method
- Preheat oven to 425 degrees.
- Wash and dry all produce.
- Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
- Dice potatoes into ½-inch pieces.
- Halve, peel, and thinly slice onion.
- Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.
- Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
- Bring to a boil and cook until tender, 12-15 minutes.
- Drain and return potatoes to pot; cover to keep warm.
- While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat.
- Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
- Sprinkle with 1 tsp sugar (2 tsp for 4 servings).
- Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper.
- Cook until jammy, 2-3 minutes more.
- Turn off heat; transfer to a small bowl.
- Wash out pan.
- Pat chicken dry with paper towels; season all over with salt and pepper.
- Heat a drizzle of oil in pan used for onion over medium-high heat.
- Add chicken and cook until browned and cooked through, 5-6 minutes per side.
- In the last 1-2 minutes of cooking, top with caramelized onion and cheese.
- Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!)
- Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth. Divide chicken, roasted carrots, and mashed potatoes between plates.