Wash and dry all produce. Adjust oven rack to upper position and preheat to 450 degrees. Pat chicken dry with a paper towel; season with plenty of salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken skin-side down; cook without disturbing until skin is crisp, 4-5 minutes.

Once skin is crisp, flip chicken and cook until browned on other side, 3-4 minutes more. Transfer to a baking sheet, then roast in oven until no longer pink in center, 20-25 minutes. Drain any oil from pan until only a thin layer remains; set pan aside.

Cut potatoes into 1/2-inch cubes, then place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are easily pierced by a knife, about 12 minutes. Drain, then return potatoes to pot.

Meanwhile, halve, peel and thinly slice shallot. Roughly chop pecans. In a medium bowl, toss pecans, broccoli slaw, cranberries, mayonnaise, half the sour cream, and lemon juice to taste. Season with plenty of salt and pepper and set aside.

Place pan used for chicken over medium heat and add shallot. Cook, tossing, until softened, 2-3 minutes. Stir in fig jam and 21/2 TBSP vinegar (11/2 bottles—use the rest as you like). Let simmer until syrupy, about 1 minute. Stir in stock concentrate and 1/3 cup water. Reduce until thick and saucy, about 3 minutes, adding a splash of water if sauce reduces too much. Remove pan from heat, then stir in 2 TBSP butter. Season with salt and pepper.

To pot with potatoes, add 2 TBSP butter, remaining sour cream, and 1/4 cup milk (we sent more). Place over low heat, then mash until smooth. Season with salt and pepper. (TIP: Add more milk as needed for a creamy consistency.) Divide potatoes and slaw between plates. Arrange chicken on top of potatoes and spoon sauce over.