Chicken with Apple & Onion Pan Sauce

• Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes. • Meanwhile, halve, core, and thinly slice apple. Halve, peel, and thinly slice onion. Peel and mince or grate garlic.

• Pat pork* dry with paper towels and season all over with thyme, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Reduce heat if browning too quickly. • Turn off heat; transfer pork to a cutting board. Wipe out pan and let cool slightly.

Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.

• While pork cooks, to pot with potatoes, add sour cream and 2 TBSP butter (4 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. • Keep covered until ready to serve.

• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for pork over medium heat. Add apple, onion, remaining Fry Seasoning, 1 tsp sugar (2 tsp for 4), salt, and pepper. Cook, stirring, until softened, 3-4 minutes. • Add garlic, stock concentrate, and 1⁄2 cup water (1 cup for 4). Simmer until saucy and slightly thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in splashes of water as needed.