French Onion Chicken

Name: French Onion Chicken with Thyme-Roasted Potatoes & Carrots
Yield: 2 servings
Cuisine: French
Ingredients: 12 oz Potato; 1 Onion; 12 oz Carrot; 1 unit Chicken Stock Concentrate; 1 tsp Thyme; 1/2 cup Mozzarella Cheese; 5 tsp Red Wine Vinegar; 12 oz Chicken Cutlets; tsp Salt, tsp; tsp Black Pepper, tsp

with Thyme-Roasted Potatoes & Carrots

By Recipe0 System

Meet French onion soup—chicken-fied! Yep, our chefs went and transformed everyone’s favorite cheese-topped soup into a hearty chicken dinner. The two were basically meant to join forces, and once you try a bite, we think you’ll wholeheartedly agree. Think juicy chicken breasts topped with rich, thyme-flecked caramelized onion and melty mozzarella. On the side, there’s roasted carrots and potatoes for good measure. Bon appetit!

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
12 oz Carrot
1 unit Chicken Stock Concentrate
1 tsp Thyme
1/2 cup Mozzarella Cheese
5 tsp Red Wine Vinegar
12 oz Chicken Cutlets
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Dice potatoes into ½-inch pieces.
2

Toss carrots on one side of a baking sheet with drizzle of oil, salt, and pepper. Toss potatoes on empty side of same sheet with a drizzle of oil, half the thyme (you’ll use the rest later), salt, and pepper. Roast on top rack, tossing halfway through, until potatoes are golden brown and carrots are tender, 25-30 minutes. (For 4 servings, divide between 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)
3

While veggies roast, halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add a splash of water if onion begins to brown too quickly.) Reduce heat to medium and add remaining thyme and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.
4

Add vinegar and cook until evaporated and jammy, 1 minute. Stir in stock concentrate and 2 TBSP water (¼ cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer and cook until reduced and saucy, 2 minutes more. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. Transfer to a small bowl. Wipe out pan.
5

Meanwhile, 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, 5-7 minutes per side. In the last 1-2 minutes of cooking, evenly top chicken with caramelized onion and mozzarella; cover pan until cheese has melted.
6

Divide chicken, potatoes, and carrots between plates. Top chicken with any remaining caramelized onion and serve.

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