with Roasted Carrots and Mashed Potatoes.
French onion soup is my favorite but not the hubs so if I can find a way to sneak it in even if it is just a tiny side of something that comes close but isn’t full on soup so when I saw this one I clapped and added it to my next box! I also gave a little more love to the onion cooking step than what they recommend but I couldn’t help myself altho their directions would do fine for a quick cook and it would still be a tasty dish. I also loved the carrots a little differently this time so the flavors would all be really nice together instead of just nice. Once again this company is reminding me that with a few simple ingredients a delicious meal can emerge!! And I would like to mention again that we are signed up for meals for 2 people but I occasionally double what they send so we can have leftovers or company.
What they send: 12 ounces carrots, 2 yukon gold potatoes, 1 yellow onion, 1 tablespoon chicken stock concentrate, 10 ounces of chicken breasts, 4 ounces shredded mozzarella and 2 ounces sour cream.
What you will need to have on hand: salt and pepper, 1 teaspoon sugar, 2 tablespoons butter and 1 tablespoon cooking oil.
Instructions: Preheat oven to 425F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into 1/4 in thick slices. Dice potatoes into 1/2 inch pieces. Halve, peel and thinly slice the onion. Toss carrots with a drizzle of olive oil and a pinch of salt and pepper, I added ground thyme and onion powder as well, put on a baking sheet and roast until brown, 12-15 minutes. Get the potatoes on to boil in a pot of salted water and cook until very tender, 12-15 minutes. While these too are going we need to start the onions as this is the best part, in my opinion anyway!
I will start with their onion instruction and note the changes I made along the way. They want you to start with the pan over medium high heat and if you are pressed for time then this is perfect other wise you want medium heat to get started. So with the medium high heat add in a drizzle of olive oil and the onions stirring occasionally so they brown evenly, about 10 minutes-if you are going slow then the stirring will be minimal and the cook time will be closer to 20 or 30 minutes. Once the onions are soft and just brown we will sprinkle on the sugar and stir until it is dissolved, add the chicken stock concentrate and 2 tablespoons of water, season with salt and pepper-I added ground thyme here as well, just as I would if I were making soup- and stir well. Cook until caramelized and jammy, 2-3 minutes more and transfer them to bowl off of the heat.
In that same pan we will cook the chicken but first we need to pat it dry with a paper towel and season generously with salt and pepper-I added the thyme here too- and sautee in a pan with a drizzle of oil until it’s browned, about 6 minutes per side. In the last few minutes of cooking top the chicken with the onions first and cover with the cheese and an extra sprinkle of pepper and thyme and put a cover over top so the cheese can get all melty and sexy!
They have the mashing of the potatoes as the last step so I made sure to cut them small like the directions said so that it wouldn’t take quite 15 minutes for them to cook and I already had them in the mixer while I was topping the chickens. Which ever step you mash them at, add the sour cream, butter, salt and pepper and a splash of the water that you kept from the potatoes before you drained them, I added thyme, onion powder and granulated garlic as well just to carry on the flavors of the onion topping!
To plate this tasty dish, divide the taters and carrots between the plates and give everyone a piece of chicken and chow down! If you happen to have extra cheese you could sprinkle a bit on top of the potatoes and maybe stick them under the broiler so the cheese gets melty like on top of the chicken. For that matter when you top the chicken you could put that under the broiler to melt the cheese so that it would get a little more brown and crispy instead of just melty.
If carrots and mashed potatoes aren’t your favorites they could be switched for fresh green beans that roast up nicely and sliced beets which also roast up delightfully. If you had some fennel on hand you could roast that and top the mashed potatoes with that instead of cheese or mix it in with the carrots, fennel has a beautiful sweet flavor when it is roasted. If you don’t have an onion or onion isn’t your favorite then leeks or shallots could be used. I went with a classic French Onion Soup flavor profile with the thyme and simple salt and pepper but you could get adventurous and add rosemary or tarragon, swap in cumin and paprika and change the cheese to a cheddar jack style and it kind of becomes Fiesta Chicken instead in which case corn and black beans would make excellent sides!
This was a fairly easy dish that is adaptable to almost anything you have in the larder! It is always nice to have a recipe or idea in your pocket that can feed 2 or 25 cheaply and simply and this will now be that recipe for me!
Thanks ya’ll!! Happy cooking!