Cheesy Smothered Mushroom Chicken

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes. Meanwhile, dice potatoes into ½-inch cubes (peeling first if you like a smoother texture). Place in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes.

Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate.

Once potatoes are cooked, reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash over low heat with 1 TBSP butter, half the sour cream, and half the reserved cooking water. (If needed, add remaining cooking water, a splash at a time, until smooth.) Season with salt and pepper.

Heat a drizzle of oil in pan used to cook chicken over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in stock concentrate and ⅓ cup water. Bring to a boil, then lower to a simmer. Cook until slightly thickened, 1-2 minutes. Turn off heat. Stir in remaining sour cream and 1 TBSP butter. Season with salt and pepper.