6 - 2
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.
7 - Roast until browned and tender, 15-20 minutes.
8 - 3
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
9 - Bring to a boil and cook until tender, 12-15 minutes.
10 - Drain and return potatoes to pot; cover to keep warm.
11 - 4
While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat.
12 - Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
13 - Sprinkle with 1 tsp sugar (2 tsp for 4 servings).
14 - Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper.
15 - Cook until jammy, 2-3 minutes more.
16 - Turn off heat; transfer to a small bowl.
17 - Wash out pan.
18 - 5
Pat chicken dry with paper towels; season all over with salt and pepper.
19 - Heat a drizzle of oil in pan used for onion over medium-high heat.
20 - Add chicken and cook until browned and cooked through, 5-6 minutes per side.
21 - In the last 1-2 minutes of cooking, top with caramelized onion and cheese.
22 - Cover pan until cheese melts.
23 - (If your pan doesn’t have a lid, cover with a baking sheet!)
6
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.
24 - Divide chicken, roasted carrots, and mashed potatoes between plates.
French Onion Chicken with Roasted Carrots & Mashed Potatoes | Taste Board
