• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

• Add potatoes to a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes. TIP: Tent with foil to keep warm until ready to serve.

• Meanwhile, pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with salt and pepper. • Sprinkle chicken all over with half the flour, pressing to adhere; shake off any excess. • Heat a large drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 4-6 minutes per side. (For 4 servings, you may need to cook in batches.) • Turn off heat; transfer to a plate. Wipe out pan.

• Add bacon in a single layer to pan used for chicken; heat over medium-high heat. Cook, turning occasionally, until crispy, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate. Discard any burnt bits and all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pan. TIP: If there's not enough bacon fat in the pan, add a little butter! • Add scallion whites to pan with reserved bacon fat. Cook over medium-low heat, stirring constantly, until softened and fragrant, 30-60 seconds. • Sprinkle remaining flour into pan; stir to combine. Slowly whisk in ¾ cup water (1 ½ cups for 4) and stock concentrate. Bring to a simmer and cook, whisking constantly, until thickened, 1-2 minutes. • Stir in crème fraîche; taste and season with salt and pepper if desired.

• Once bacon is cool enough to handle, finely chop. • Stir half the chopped bacon into pan with gravy. Transfer chicken to pan; turn to coat.

• Divide mashed potatoes, chicken, and broccoli between plates in separate sections. Top chicken and potatoes with remaining bacon gravy. Garnish with scallion greens and remaining chopped bacon. Serve. ***Pork is fully cooked when internal temperature reaches 145°.*** ***Poultry is fully cooked when internal temperature reaches 165°.***