Wash and dry produce.

Peel and dice potatoes into ½-inch pieces. Trim, peel, and dice carrot into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Roughly chop parsley.

Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and cover with foil.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.

Add crème fraîche and 2 TBSP butter (4 TBSP for 4). Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Taste and season with salt and pepper.

While potatoes cook, slice bacon* crosswise into ½-inch pieces.

Pat chicken* dry with paper towels; season with salt and pepper. Coat chicken with 1 TBSP flour (2 TBSP for 4 servings).

Heat a drizzle of oil in a second large, heavy-bottomed pot over medium-high heat. Add chicken and cook until browned and cooked through, 4-5 minutes per side.

Transfer chicken to a plate and cover with foil.

Reduce heat under pot used for chicken to medium and add a drizzle of oil. Add bacon in a single layer and cook, stirring occasionally, until crispy, 4-5 minutes.

Using a slotted spoon, transfer bacon to a paper-towel-lined plate.

Add carrot, onion, mushrooms, and 1 tsp herbes de Provence (2 tsp for 4 servings) to pot used for bacon; cook, stirring occasionally, until carrot is slightly tender, 3-4 minutes.

Season with salt and pepper.

Add tomato paste and remaining flour to pot with veggies; cook, stirring constantly, until tomato paste is brick red in color, 30-60 seconds.

Whisk in garlic powder, Worcestershire sauce, stock concentrates, ½ tsp sugar, and 1½ cups water (1 tsp sugar and 3 cups water for 4 servings); cook, stirring, until sauce has thickened, 1-2 minutes.

Stir in half the parsley; remove from heat.

Dice chicken into bite-size pieces; add chicken and bacon to pot with sauce and stir to combine.

Divide mashed potatoes and chicken bourguignon between bowls. Garnish with remaining parsley.