Farmhouse Chicken

While potatoes cook, pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer chicken to a plate and cover to keep warm.

While chicken cooks, peel, then halve carrots lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Add carrots, peas, honey, remaining chicken salt, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Season with pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring occasionally, until carrots are tender and liquid is absorbed, 10-14 min.

Melt 1 tbsp butter (dbl for 4 ppl) in the same pan (from step 2) over medium. When butter is melted, add flour. Cook, whisking often, until light golden-brown, 1-2 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min. Remove the pan from heat and cover to keep warm.

When potatoes are fork-tender, drain, then set them aside in the colander. Heat the same pot (from step 1) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!) Return potatoes to the pot, then remove from heat. Mash half the green onions and 1/4 cup milk (dbl for 4 ppl) into potatoes and brown butter until creamy. Season with salt and pepper, to taste.