• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. • Return potatoes to pot and cover to keep warm (you’ll finish them in Step 6).

• Meanwhile, in a medium bowl, whisk together mayonnaise, half the vinegar (you’ll use the rest in Step 4), 1 tsp sugar, 1⁄2 tsp salt, and pepper (2 tsp sugar and 1 tsp salt for 4 servings). • Add coleslaw mix and toss to thoroughly coat. Refrigerate until ready to serve.

• Pat chicken* dry with paper towels and season all over with BBQ seasoning, a pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Cover and lower heat if chicken begins to brown too quickly. • Turn off heat; transfer to a plate. Wipe out pan.

• While chicken cooks, in a small bowl, whisk together jam, stock concentrate, remaining vinegar, and 1⁄4 cup water (1/3 cup for 4 servings).

• Add glaze mixture to pan used for chicken over medium-low heat. Bring to a simmer and cook until thickened, 3-4 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired. • Return chicken to pan with glaze and turn to coat.

• To pot with drained potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Taste and season with salt and pepper.

• Divide mashed potatoes and coleslaw between plates. Top potatoes with chicken and spoon any remaining glaze over the top. Serve. Chicken is fully cooked when internal temperature reaches 165°.