Crispy Skinned Chicken and Stuffing

While chicken browns, roughly chop sage leaves. Strip 1 tbsp thyme leaves from stems. Cut ciabatta into 1/2-inch pieces. Peel, then mince or grate garlic. Whisk together 1 broth concentrate and 1/2 cup water (dbl for 4 ppl), in a 8x8-Inch baking dish (Use another 9x13-Inch dish for 4 ppl). Add ciabatta, cranberries, thyme, onions and celery, half the garlic and half the sage. Toss to combine. Bake in the middle of the oven, alongside chicken, until ciabatta is golden-brown and veggies are tender, 35-37 min. (NOTE: Cover loosely with foil if browning too quickly.)

While stuffing bakes, cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (approx. 1-2 inches) to a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to the same pot, off heat. Using a masher, mash in sour cream and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with salt and pepper.

While potatoes cook, heat another medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then flour, remaining garlic and remaining sage. Cook, stirring often, until fragrant, 1 min. Add 1 cup water (dbl for 4 ppl), remaining fig jam and remaining broth concentrate. Cook, stirring often, until slightly thickened 6-8 min. Season with salt and pepper. Cover with a lid to keep warm. Set aside.

Finely chop the almonds. Trim beans, then cut in half. Toss beans and almonds with 1/2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until tender crisp, 10-12 min.