Thyme Chicken Dinner

Directions

1. Preheat the oven to 425 degrees F. On a baking sheet, add carrots onions, and leaves from 1/2 of the thyme stems. Drizzle 2 tablespoons of olive oil and toss to coat. Roast in the oven until browned and tender, 25-30 minutes.
2. Place potatoes and garlic cloves in a medium pot with enough salted water to cover potatoes by 2 inches. Bring to a boil and cook until tender 10-12 minutes. Reserve 1/2 cup of potato cooking liquid and drain potatoes, returning them to the pot. Keep covered off heat until ready to mash.
3. Pat chicken dry with a paper towel and season with salt and pepper. Heat 1 tablespoon of olive oil in a sauté, pan over medium heat. Add chicken and cook until browned and cooked through, about 5-6 minutes per side. Remove from heat and allow to rest on a cutting board.
4. Add 1 tablespoon of olive oil to the same sauté, pan over medium heat. Add wine, balsamic and remaining thyme sprigs. Bring to a simmer and cook until slightly thickened 3-4 minutes. Turn off the heat, and stir in fig jam and butter until combined. Remove and discard thyme sprigs.
5. Heat the potato pot over medium-low heat, add sour cream and remaining olive oil. Mash until smooth, you may need to add some reserved potato cooking liquid to reach a smooth consistency. Season with salt and pepper as needed. To Plate: Slice the chicken crosswise, and serve with potatoes and roasted vegetables. Top with pan sauce.