French Onion Chicken

🥘 Ingredients

• Mozzarella cheese
  ½ cup
• black pepper
• butter
  1 tbsp
• carrot
  12 oz
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• dried thyme
  1 tsp
• onion
  1 unit
• potatoes
  12 oz
• red wine vinegar
  5 tsp
• salt
• sugar
  ½ tsp
• water
  2 tbsp

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   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 carrot on a diagonal into 1-inch-thick pieces. Dice potatoes into ½-inch pieces.

   carrot: 12 oz, potatoes: 12 oz
2. 

   2

   Toss carrots on one side of a baking sheet with drizzle of oil, salt , and black pepper . Toss potatoes on empty side of same sheet with a drizzle of oil, half the dried thyme (you’ll use the rest later), salt, and pepper. Roast on top rack, ⏱️ 25 minutes to ⏱️ 30 minutes , tossing halfway through, until potatoes are golden brown and carrots are tender.

   salt, black pepper, dried thyme: 1 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 to ⏱️ 7 minutes . (TIP: Add a splash of water if onion begins to brown too quickly.) Reduce heat to medium and add remaining thyme and sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, ⏱️ 3 minutes to ⏱️ 5 minutes .

   onion: 1 unit, sugar: ½ tsp
4. 

   4

   Add red wine vinegar and cook until caramelized and jammy, ⏱️ 1 minutes . Stir in chicken stock concentrate and 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 . Turn off heat; stir in butter (2 TBSP for 4) and season with salt and pepper. Transfer to a small bowl . Wipe out pan.

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

   5

   Meanwhile, pat chicken cutlets 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 minutes to ⏱️ 7 minutes per side. In the last ⏱️ 1 minutes to ⏱️ 2 minutes , evenly top chicken with caramelized onion and Mozzarella cheese ; cover pan until cheese has melted.

   chicken cutlets: 12 oz, Mozzarella cheese: ½ cup
6. 

   6

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