French Onion Chicken with Roasted Carrots & Mashed Potatoes

Ingredients

• 2 Chicken Breasts
• 12 ounces Carrots
• 5 Potatoes
• 1 Onion
• 1 Beef Stock
• 1 1/2 cup Mozzarella
• 2 tbsp Sour Cream
• Butter
• Sugar
• Vegetable Oil
• Salt
• Pepper

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Peel and cut the carrots on a diagonal into about ¼-inch-thick pieces. Peel and dice the potatoes into ½-inch cubes. Halve, peel, and thinly slice the onion.
2. Toss the carrots on a baking sheet with a drizzle of vegetable oil, salt, and pepper. Roast in the oven for 15–20 minutes, until tender and lightly caramelised.
3. Meanwhile, place the potatoes in a medium pot and cover with salted water by about 2 inches. Bring to a boil and cook for 12–15 minutes, until very tender. Drain and return the potatoes to the pot, covering to keep warm.
4. While the potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8–10 minutes until softened and lightly browned. Sprinkle with sugar and stir to combine. Add the beef stock concentrate and a splash of water, season with salt and pepper, and cook for 2–3 minutes more until jammy and rich. Transfer the onion mixture to a bowl and wipe out the pan.
5. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until browned and cooked through. During the last 1–2 minutes, top the chicken with the caramelised onions and shredded mozzarella. Cover the pan until the cheese has melted.
6. Heat the pot with the drained potatoes over low heat. Mash with the sour cream, butter, salt, pepper, and a splash of water or milk until smooth and creamy. Divide the chicken, roasted carrots, and mashed potatoes between plates and serve hot.

instructions_source: editorial-classic