ChickenAmerican Cuisine

French Onion Chicken with Roasted Carrots & Mashed Potatoes

About This Recipe

Instructions

1
1 Preheat oven to 425 degrees.
2
Wash and dry all produce.
3
Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
4
Dice potatoes into ½-inch pieces.
5
Halve, peel, and thinly slice onion.
6
2 Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.
7
Roast until browned and tender, 15-20 minutes.
8
3 Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
9
Bring to a boil and cook until tender, 12-15 minutes.
10
Drain and return potatoes to pot; cover to keep warm.
11
4 While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat.
12
Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
13
Sprinkle with 1 tsp sugar (2 tsp for 4 servings).
14
Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper.
15
Cook until jammy, 2-3 minutes more.
16
Turn off heat; transfer to a small bowl.
17
Wash out pan.
18
5 Pat chicken dry with paper towels; season all over with salt and pepper.
19
Heat a drizzle of oil in pan used for onion over medium-high heat.
20
Add chicken and cook until browned and cooked through, 5-6 minutes per side.
21
In the last 1-2 minutes of cooking, top with caramelized onion and cheese.
22
Cover pan until cheese melts.
23
(If your pan doesn’t have a lid, cover with a baking sheet!) 6 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.
24
Divide chicken, roasted carrots, and mashed potatoes between plates.