Instructions
Begin by preheating your oven to a robust 425 degrees Fahrenheit. Wash and thoroughly dry all your fresh produce to prepare them for cooking. Trim and peel the carrots, slicing them on a diagonal into inviting ¼-inch-thick pieces — this shape encourages even roasting and a lovely presentation. Dice the potatoes into uniform ½-inch cubes to ensure they cook evenly. Peel and thinly slice the onion to set up those golden onion layers later. Toss the carrot pieces on a baking sheet with a light drizzle of vegetable oil, seasoning generously with salt and pepper. Spread them evenly to allow each piece to roast beautifully. Place in the oven and roast for 15-20 minutes until they're tender and caramelized with enticing browned edges. While your carrots roast, prep the potatoes for mashing by placing them in a medium pot. Cover the potatoes with salted water, making sure the water rises about two inches above the potatoes for even cooking. Bring the pot to a boil, then cook until the potatoes are tender and fork-friendly, about 12-15 minutes. Drain the potatoes well and return them to the pot, letting them stay warm with the lid on. Meanwhile, warm a drizzle of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onions, sautéing them with care, stirring occasionally. Allow the onions to soften and develop a light brown color over 8-10 minutes — patience here yields jammy, sweet onions. Sprinkle 1 teaspoon of sugar over the onions (double if cooking for four), then stir in the beef stock concentrate along with 2 tablespoons of water (or ¼ cup for four servings). Season the mixture with salt and pepper to taste and cook for another 2-3 minutes until the onions reach a jam-like consistency. Remove from heat and transfer the caramelized onions to a small bowl. Now, give your pan a quick wash to prepare for the chicken. Pat your chicken breasts dry thoroughly with paper towels, ensuring they will brown nicely. Season both sides with salt and pepper. In the same pan previously used for the onions, add a fresh drizzle of oil and heat over medium-high. Place the chicken in the pan, cooking 5-6 minutes per side until each breast is beautifully browned and cooked through. Towards the end of the cooking time, spoon the luscious caramelized onion mixture over the chicken and generously cover with mozzarella cheese. Cover the pan immediately to let the cheese melt perfectly, using a lid or, if your pan lacks one, a baking sheet serves as an excellent substitute. Return the pot with drained potatoes to low heat. Mash the potatoes gently with sour cream, 2 tablespoons of butter (increase to 4 tablespoons for four servings), and season with salt and pepper. Add a splash of water or milk to reach your desired creamy consistency, mashing until smooth and velvety. Finally, plate your comforting creation by dividing the succulent french onion chicken, tender roasted carrots, and creamy mashed potatoes equally. Enjoy a delicious, homestyle meal that’s sure to delight the senses.
