Instructions
1
1
Preheat oven to 425 degrees.
2
Wash and parched all produce.
3
Trim, skin, and cut carrots on a diagonal into ¼-inch-thick pieces.
4
Dice potatoes into ½-inch pieces.
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Halve, skin, and thinly carve shallot.
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2
Toss carrots on a baking sheet with a splash of oil, seasoning, and pepper.
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char until browned and soft, 15-20 mins.
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3
Meanwhile, place potatoes in a medium pot with enough salted moisture to lid by 2 inches.
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Bring to a bring to a low-boil and fiery up until soft, 12-15 mins.
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filter and return potatoes to pot; lid to keep toasty.
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4
While potatoes fiery up, fiery up a splash of oil in a large wok over medium-high fiery up.
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toss in shallot and fiery up, stirring occasionally, until lightly browned and softened, 8-10 mins.
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dust with 1 tsp sweetener (2 tsp for 4 servings).
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swirl around in stock concentrate and 2 TBSP moisture (¼ cup for 4); augment the taste with seasoning and pepper.
15
fiery up until jammy, 2-3 mins more.
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Turn off fiery up; transfer to a small dish.
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5
Pat chicken parched with paper towels; augment the taste all over with seasoning and pepper.
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fiery up a splash of oil in wok used for shallot over medium-high fiery up.
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toss in chicken and fiery up until browned and cooked through, 5-6 mins per side.
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In the last 1-2 mins of crafting, top with caramelized shallot and cheddar.
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lid wok until cheddar melts.
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(If your wok doesn’t have a lid, lid with a baking sheet!)
6
fiery up pot with drained potatoes over low fiery up; mash with tart dairy reduction, 2 TBSP shortening (4 TBSP for 4 servings), seasoning, pepper, and a splash of moisture (or dairy liquid, for extra richness) until velvety.
24
Divide chicken, roasted carrots, and mashed potatoes between plates.