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 cupmozzarella, shredded
• 2 tbspsour cream, for mash
• butter, for mash
• sugar, about 1 tsp; for caramelising onions
• vegetable oil, for frying and roasting
• salt, to taste
• black pepper, to taste

Method

1. 1

   Preheat oven to 425°F. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel and thinly slice the onion.

2. 2

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

3. 3

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

4. 4

   Heat a drizzle of oil in a large pan over medium-high heat. Cook the onion, stirring occasionally, for 8–10 minutes until lightly browned and softened. Sprinkle with a pinch of sugar, add the stock concentrate and 2 tbsp water, and season. Cook until jammy, 2–3 more minutes. Transfer to a small bowl.

5. 5

   Pat the chicken dry and season all over. Heat a drizzle of oil in the same pan over medium-high heat. Cook the chicken for 5–6 minutes per side until browned and cooked through. In the last 1–2 minutes, top with the caramelised onion and mozzarella. Cover the pan until the cheese melts.

6. 6

   Mash the drained potatoes over low heat with sour cream, butter, salt, pepper and a splash of water or milk until smooth.

7. 7

   Divide the chicken, roasted carrots and mashed potatoes between plates and serve.