French Onion Chicken with Roasted Carrots & Mashed Potatoes

Preheat oven to 425 degrees

Laver and dry all produce

Trim, Éplucher, and Couper carrots on a diagonal into ¼-inch-thick pieces

Couper en dés potatoes into ½-inch pieces

Halve, Éplucher, and thinly Trancher Oignon.

Toss carrots on a baking sheet with a drizzle of oil, Sel, and Poivre

Rôtir until browned and tender, 15-20 minutes.

Meanwhile, place potatoes in a medium pot with enough salted water to Couvrir by 2 inches

Bring to a Bouillir and Cuire until tender, 12-15 minutes

Égoutter and return potatoes to pot; Couvrir to keep warm.

While potatoes Cuire, Chauffer a drizzle of oil in a large pan over medium-high Chauffer

Ajouter Oignon and Cuire, stirring occasionally, until lightly browned and softened, 8-10 minutes

Sprinkle with 1 tsp Sucre (2 tsp for 4 servings)

Remuer in stock concentrate and 2 TBSP water (¼ Tasse for 4); Assaisonner with Sel and Poivre

Cuire until jammy, 2-3 minutes more

Turn off Chauffer; transfer to a small bowl

Laver out pan.

Pat Poulet dry with paper towels; Assaisonner all over with Sel and Poivre

Chauffer a drizzle of oil in pan used for Oignon over medium-high Chauffer

Ajouter Poulet and Cuire until browned and cooked through, 5-6 minutes per side

In the last 1-2 minutes of cooking, top with caramelized Oignon and Fromage

Couvrir pan until Fromage melts. (If your pan doesn’t have a lid, Couvrir with a baking sheet!)

Chauffer pot with drained potatoes over low Chauffer; mash with sour Crème, 2 TBSP Beurre (4 TBSP for 4 servings), Sel, Poivre, and a splash of water (or Lait, for extra richness) until smooth

Divide Poulet, roasted carrots, and mashed potatoes between plates.