French Onion Chicken with Roasted Carrots & Mashed Potatoes

Chicken · United States classic.

Ingredients

• 2 Chicken Breasts
• 12 ounces Carrots
• 5 Potatoes
• 1 Onion
• 1 Beef Stock
• 1 1/2 cup Mozzarella
• 2 tbsp Sour Cream
• to taste Butter
• to taste Sugar
• to taste Vegetable Oil
• to taste Salt
• to taste Pepper

Method

1. Preheat the oven — Preheat oven to 425 degrees. Wash and dry all produce.
2. Continue cooking — Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
3. Continue cooking — Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion. 2
4. Continue cooking — Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.
5. Continue cooking — Roast until browned and tender, 15-20 minutes. 3
6. Cover and cook — Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
7. Bring to a boil — Bring to a boil and cook until tender, 12-15 minutes.
8. Cover and cook — Drain and return potatoes to pot; cover to keep warm. 4
9. Heat the pan — While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat.
10. Stir — Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
11. Continue cooking — Sprinkle with 1 tsp sugar (2 tsp for 4 servings).
12. Stir — Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper.

More United States recipes

• Classic Cheeseburger
• BBQ Ribs
• Mac and Cheese
• Southern Fried Chicken
• Clam Chowder
• Buttermilk Pancakes