French Onion Chicken with Roasted Carrots and Mashed Potatoes

Steps

1. 1

   Preheat oven to 425°F 218 °C · 425 °F · Gas 7 · High heat. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Dice potatoes into 1/2-inch pieces. Halve, peel, and thinly slice onion.

2. 2

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

3. 3

   Meanwhile, place potatoes in a medium pot with enough salted water to cover by about 2 inches. Bring to a boil and cook until tender, 12–15 minutes. Drain and return potatoes to pot; cover to keep warm.

4. 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 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. 5

   Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the 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. 6

   Heat the pot with drained potatoes over low heat; mash with sour cream, butter, salt, pepper, and a splash of water (or milk, for extra richness) until smooth. Divide chicken, roasted carrots, and mashed potatoes between plates.