Savory Root Vegetable Bourguignon with Crispy Chicken and Melted Cheese

Ingredients

• 4 large carrots, peeled and sliced into 1/8-inch thick rounds
• 2 large broccoli crowns, broken into florets
• 1 cup mixed mushrooms (button, cremini, shiitake), sliced
• 2 large onions, thinly sliced
• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 large potatoes, peeled and diced
• 2 large tomatoes, diced
• 4 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 cup grated cheese (Gruyère or Cheddar work well)

Instructions

Step 1: Build a deep fond by cooking the chicken thighs in a hot skillet (medium-high heat, 400°F) with 1 tbsp of butter until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside. Reduce heat to medium (300°F) and add the remaining 1 tbsp of butter. Add the sliced onions and cook, stirring occasionally, until they are softened and caramelized, about 20-25 minutes. Add the sliced carrots and cook for an additional 5 minutes, stirring occasionally. Add the broccoli florets and cook until they are tender, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Add the diced tomatoes and cook for an additional 2 minutes. Add the garlic and cook for 1 minute, stirring constantly to prevent burning.,Step 2: Add the chicken back into the skillet and stir to coat with the vegetable mixture. Add 1 cup of chicken broth and bring the mixture to a simmer. Reduce heat to low (200°F) and let cook, covered, for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Stir in the grated cheese until melted and smooth. Season with salt and pepper to taste.,Step 3: Preheat the oven to 400°F. Transfer the skillet to the preheated oven and cook for 10-15 minutes or until the top is golden brown and the sauce is bubbly. Remove the skillet from the oven and let cool slightly. Sprinkle with chopped fresh herbs, such as parsley or thyme, for garnish.,Step 4: Meanwhile, prepare the potatoes by boiling them in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add 1 tbsp of butter and mash the potatoes with a wooden spoon until smooth and creamy. Season with salt and pepper to taste.,Step 5: To finish the dish, slice the cooked chicken into thin strips and place on top of the mashed potatoes. Spoon the vegetable mixture over the top and garnish with additional fresh herbs, if desired. Serve immediately and enjoy!