French Onion Chicken with Roasted Carrots & Mashed Potatoes
This dish marries French onion soup's deep, caramelized soul with American dinner table practicality. The beef stock builds a rich, savory sauce that transforms ordinary chicken breasts into something with real depth. Roasting the carrots separately ensures they stay tender and sweet rather than dissolving into the braise, while the mozzarella adds a subtle richness that sour cream keeps bright. It's a smart cook's way of borrowing classical French technique without requiring hours at the stove.
Instructions
1 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. 2 Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.
Roast until browned and tender, 15-20 minutes. 3 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. 4 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. 5 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!) 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.
Divide chicken, roasted carrots, and mashed potatoes between plates..
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