French onion chicken — seared chicken topped with sweet caramelised onion and melted mozzarella, served with roasted carrots and creamy mashed potatoes. Cosy comfort on a plate.
- 2 Chicken Breasts
- 12 ounces Carrots
- 5 Potatoes
- 1 Onion
- 1 Beef Stock
- 1 1/2 cup Mozzarella
- 2 tbsp Sour Cream
- Butter
- Sugar
- Vegetable Oil
- Salt
- Pepper
Preparation
- Preheat the oven to 425°F and wash and dry all produce. Trim, peel and cut the carrots on a diagonal into ¼-inch pieces, dice the potatoes into ½-inch pieces, and halve, peel and thinly slice the onion.
- Toss the carrots on a baking sheet with a drizzle of oil, salt and pepper, and roast until browned and tender, 15–20 minutes.
- Meanwhile, place the potatoes in a medium pot with enough salted water to cover by 2 inches, bring to the boil, and cook until tender, 12–15 minutes, then drain and return to the pot, covered, to keep warm.
- While the potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned and softened, 8–10 minutes. Sprinkle with 1 tsp sugar, stir in the stock concentrate and 2 tbsp water, season, and cook until jammy, 2–3 minutes more, then transfer to a bowl and wipe out the pan.
- Pat the chicken dry and season all over. Heat a drizzle of oil in the same pan over medium-high heat, add the chicken, and cook until browned and cooked through, 5–6 minutes per side. In the last 1–2 minutes, top with the caramelised onion and cheese and cover the pan until the cheese melts.
- Heat the pot of drained potatoes over low heat and mash with the sour cream, butter, salt, pepper and a splash of water (or milk) until smooth. Divide the chicken, carrots and mash between plates.
