French Onion Chicken with Roasted Carrots & Mashed Potatoes

Steps

1. Preheat your oven to 425°F (220°C). Clean and dry all the vegetables. Cut the carrots diagonally into ¼-inch thick pieces. Dice the potatoes into ½-inch chunks. Halve, peel, and thinly slice the onion.
2. On a baking sheet, toss the carrots with a drizzle of vegetable oil, salt, and pepper. Roast them for 15-20 minutes until they are browned and tender.
3. In a medium pot, add the diced potatoes and enough salted water to cover them by 2 inches. Bring to a boil and cook for 12-15 minutes until they are tender. Drain the potatoes and return them to the pot, covering to keep warm.
4. While the potatoes are cooking, heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, for 8-10 minutes until they are lightly browned and softened. Sprinkle in 1 teaspoon of sugar (2 teaspoons if making 4 servings), then stir in the beef stock concentrate and 2 tablespoons of water (¼ cup for 4 servings). Season with salt and pepper, and cook until jammy, about 2-3 more minutes. Remove from heat and transfer to a small bowl, then clean the skillet.
5. Pat the chicken breasts dry with paper towels and season generously with salt and pepper. In the same skillet over medium-high heat, add a drizzle of oil and place the chicken in the pan. Cook for 5-6 minutes on each side until browned and cooked through. In the last 1-2 minutes of cooking, top the chicken with the caramelized onions and mozzarella cheese. Cover the pan until the cheese melts (if the pan doesn’t have a lid, use a baking sheet to cover).
6. To finish the mashed potatoes, heat the pot with the drained potatoes over low heat. Mash them with sour cream, 2 tablespoons of butter (4 tablespoons for 4 servings), salt, pepper, and a splash of water or milk for added creaminess until smooth. Serve the chicken alongside the roasted carrots and mashed potatoes on each plate.