Southern Smothered Chicken

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. • Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, pat pork* dry with paper towels and season all over with Fry Seasoning, salt, and pepper. Sprinkle with half the flour; rub to coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan.

Swap in chicken* for pork; cook until cooked through, 3-5 minutes per side.

• Heat another drizzle of oil in same pan over medium heat. Add onion, scallion whites, and a pinch of salt; cook, stirring occasionally, until onion is softened, 4-6 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until melted. Sprinkle remaining flour over onion mixture; cook, stirring, until lightly browned, 1-2 minutes. • Slowly whisk in 1 cup water (1 1⁄2 cups for 4). Add beef stock concentrate, chicken stock concentrate, and garlic powder; cook, whisking frequently, until gravy has thickened, 3-5 minutes. • Reduce heat to low and whisk in remaining sour cream. TIP: If gravy seems too thick, stir in a splash of water.

• Return pork and any drippings to pan with gravy; turn to coat. Taste and season with salt and pepper if desired.