French Onion Chicken

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1 tbsp
• carrots
  2 units
• chicken cutlets
  ½ lb
• chicken stock concentrate
  1 unit
• dried thyme
  ½ tsp
• mozzarella cheese
  ½ cup
• olive oil
  2 tbsp
• onion
  1 unit
• potatoes
  1 lb
• red wine vinegar
  1 tbsp
• salt
  1 tsp
• sugar
  ½ tsp
• water
  2 tbsp

🍳 Cookware

• baking sheet
• large pan
• small bowl
• large pan

1. 

   1

   Preheat oven to 425°F ⏱️ 5 minutes . Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Dice potatoes into ½-inch pieces.

   carrots: 2 units, potatoes: 1 lb
2. 

   2

   Toss carrots on one side of a baking sheet with a drizzle of olive oil , salt , and black pepper . Toss potatoes on the other side of the same sheet with remaining oil, half the dried thyme , salt, and pepper. Roast until potatoes are golden brown and carrots are tender ⏱️ 25 minutes , tossing halfway through.

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, dried thyme: ½ tsp
3. 

   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 minutes . If onion begins to brown too quickly, add a splash of water. Reduce heat to medium and add remaining thyme and sugar . Cook, stirring occasionally, until onion is lightly caramelized ⏱️ 3 minutes .

   onion: 1 unit, sugar: ½ tsp
4. 

   4

   Add red wine vinegar and cook until evaporated and jammy ⏱️ 1 minute . Stir in chicken stock concentrate and water , scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced and saucy ⏱️ 2 minutes . Turn off heat, stir in butter , and season to taste with salt and pepper. Transfer to a small bowl . Wipe out the pan.

   red wine vinegar: 1 tbsp, chicken stock concentrate: 1 unit, water: 2 tbsp, butter: 1 tbsp
5. 

   5

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 5 minutes per side. In the last 1-2 minutes of cooking, evenly top chicken with the caramelized onion mixture and mozzarella cheese . Cover the pan until the cheese has melted ⏱️ 1 minute .

   chicken cutlets: ½ lb, mozzarella cheese: ½ cup
6. 

   6

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