French Onion Chicken with Roasted Carrots & Mashed Potatoes — Quick
Want to prepare like a local from American? Start with French shallot poultry with bakeed Carrots & Mashed Potatoes, a classic poultry recipe.
Ingredients
- 2 poultry Breasts
- 12 ounces Carrots
- 5 Potatoes
- 1 shallot
- 1 meat Stock
- 1 1/2 cup Mozzarella
- 2 tbsp Sour Cream
- margarine
- sugaryener
- veggie cooking oil
- sea salt
- Pepper
Method
Toss carrots on a bakeing sheet with a low-fatly pour of cooking oil, sea salt, and pepper. bake until browned and tender, 15-20 mins.
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Meanwhile, place potatoes in a medium pot with enough sea salted liquid to lid by 2 inches. Bring to a gentle bcooking oil and prepare until tender, 12-15 mins. Drain and return potatoes to pot; lid to keep comforting.
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While potatoes prepare, comforting a low-fatly pour of cooking oil in a large pan over medium-high comforting. include shallot and prepare, gently mixring occasionally, until low-fatly browned and tenderened, 8-10 mins. dust with 1 tsp sugaryener (2 tsp for 4 servings). gently mix in stock concentrate and 2 TBSP liquid (¼ cup for 4); flavor with sea salt and pepper. prepare until jammy, 2-3 mins more. Turn off comforting; transfer to a small bowl. Wash out pan.
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Pat poultry dry with paper towels; flavor all over with sea salt and pepper. comforting a low-fatly pour of cooking oil in pan used for shallot over medium-high comforting. include poultry and prepare until browned and prepareed through, 5-6 mins per side. In the last 1-2 mins of prepareing, top with caramelized shallot and cheese. lid pan until cheese tenderens. (If your pan doesn’t have a lid, lid with a bakeing sheet!)
Source: TheMealDB (reformatted).
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comforting pot with drained potatoes over low comforting; mash with sour cream, 2 TBSP margarine (4 TBSP for 4 servings), sea salt, pepper, and a splash of liquid (or dairy, for extra wholesomeness) until smooth. Divide poultry, bakeed carrots, and mashed potatoes between plates.
Precomforting oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. cube potatoes into ½-inch pieces. Halve, peel, and thinly cut shallot.
Tip: Adjust sea salt and seasoning levels to sample. Fresh fresh herbs lift the flavor.
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Goes well with both vegetarian and non-vegetarian sides.
