• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Strip thyme leaves from stems; chop leaves until you have 1 tsp. • 4 SERVINGS: Chop thyme leaves until you have 2 tsp.

• Place potatoes 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 and return potatoes to pot. • Mash with sour cream, 2 TBSP butter, half the scallion greens, salt, and pepper until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 4 TBSP butter.

• While potatoes cook, toss green beans on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until tender and lightly charred, 12-15 minutes.

• While green beans roast, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and chopped thyme; cook 1 minute. • Stir in stock concentrate, jam, and 1/4 cup plain water. Bring to a simmer and cook until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper. • 4 SERVINGS: Use 1/3 cup plain water and 2 TBSP butter.

• Divide chicken, mashed potatoes, and green beans between plates. Top chicken with sauce. Sprinkle potatoes and chicken with remaining scallion greens and serve. • TIP: If necessary, rewarm mashed potatoes over low heat with a splash of reserved potato cooking liquid for 1-2 minutes before serving.