French Onion Chicken with Roasted Carrots & Mashed Potatoes

American   Chicken

1 Bouillon de boeuf
Beurre
12 ounces Carottes
2 Blancs de poulet
Poivre
Sel
5 Pommes de terre grelots
2 tbsp Crème aigre
Sucre
Huile végétale
1 Oignon
1 1/2 cup Mozzarella
  1. 1
  2. Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.
  3. 2
  4. Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.
  5. 3
  6. Meanwhile, place 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 potatoes to pot; cover to keep warm.
  7. 4
  8. 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 1 tsp 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.
  9. 5
  10. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in 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!)
  11. 6
  12. Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth. Divide chicken, roasted carrots, and mashed potatoes between plates.