Chicken with Cherry Pan Sauce

• Place bacon* on a baking sheet; roast on top rack until crispy, 15-20 minutes. Transfer to a cutting board. Once cool enough to handle, roughly chop. • Meanwhile, trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly. • Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until chicken is cooked through and green beans are tender and lightly browned, 12-15 minutes.

• To pot with potatoes, add sour cream and 2 TBSP butter (3 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Fold in half the bacon and half the scallion greens. Taste and season with salt and pepper. Cover to keep warm. TIP: If bacon isn’t finished yet, stir in right before serving.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. • Stir in ¼ cup water (1⁄3 cup for 4 servings), jam, and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.