French Onion Chicken with Roasted Carrots & Mashed Potatoes

Ingredients

• 2chicken breasts
• 12 ozcarrots, trimmed, peeled, cut diagonally into ¼-inch pieces
• 5potatoes, diced into ½-inch pieces
• 1onion, halved, peeled, thinly sliced
• 1beef stock concentrate, stock concentrate sachet or cube
• 1 1/2 cupsmozzarella, shredded
• 2 tbspsour cream, for mash
• 2 tbspbutter, for mash
• 1 tspsugar, about 1 tsp; for caramelizing onions
• 1 tbspvegetable oil, for frying and roasting
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oven to 425°F. Cut the carrots on a diagonal into ¼-inch pieces, dice the potatoes into ½-inch pieces, and halve and thinly slice the onion.

2. 2

   Toss the carrots on a baking sheet with a drizzle of oil, salt and pepper, and roast for 15–20 minutes until browned and tender.

3. 3

   Meanwhile, put the potatoes in a medium pot with salted water to cover them by two inches, bring to the boil and cook for 12–15 minutes until soft. Drain and cover to keep warm.

4. 4

   Heat a drizzle of oil in a large pan over medium-high heat and cook the onion for 8–10 minutes, stirring occasionally, until softened and lightly browned.

5. 5

   Sprinkle the sugar over, stir in the stock concentrate and 2 tbsp of water, season, and cook for 2–3 minutes until the onions turn jammy. Scrape them into a bowl and wipe the pan out.

6. 6

   Pat the chicken dry and season it all over. Heat a drizzle of oil in the same pan over medium-high heat and cook the breasts for 5–6 minutes a side, until browned and cooked through.

7. 7

   For the last minute or two, pile the caramelized onion onto each breast, cover with the mozzarella, and put a lid or a baking sheet over the pan until the cheese melts.

8. 8

   Set the potato pot over low heat and mash with the sour cream, the butter, salt, pepper and a splash of water or milk until smooth.

9. 9

   Divide the chicken, the roasted carrots and the mash between two plates.

Nutrition per serving