• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. • Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 4.)

• Place bacon on a baking sheet; roast on top rack until crispy, 15-20 minutes. Transfer to a cutting board. Once cool enough to handle, roughly chop. • Meanwhile, trim and discard bottom 1 inch from asparagus. Trim and thinly slice scallions, separating whites from greens.

• Pat chicken dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly. • Toss asparagus on opposite side of sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 12-14 minutes.

• To pot with potatoes, add 2 TBSP butter(3 TBSP for 4 servings). Mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy (for extra richness, use milk from your pantry instead of potato cooking liquid!). • Fold in half the bacon and half the scallion greens. Taste and season with salt and pepper. Cover to keep warm. TIP: If bacon isn’t finished yet, stir in right before serving.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. • Stir in 1⁄4 cup water (1⁄3 cup for 4 servings), jam, and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, asparagus, and mashed potatoes between plates. Spoon sauce over chicken and sprinkle mashed potatoes with remaining bacon and remaining scallion greens. Serve. ***Pork is fully cooked when internal temperature reaches 145°.*** ***Poultry is fully cooked when internal temperature reaches 165°.***