Step 1 of 9
French Onion Chicken with Roasted Carrots & Mashed Potatoes
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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 9
Divide the chicken, the roasted carrots and the mash between two plates.
