Bacon Gravy Chicken with Truffle Mashed Potatoes and Peas

Place bacon gravy in warm water to thaw. Open chicken and place in a Suvie pan. Cut open the bacon gravy and pour on top of the chicken. Place chicken in the Top Zone of Suvie.

Before opening, gently tap potatoes on the counter to break up any large pieces. Open potatoes and pour into a Suvie pan. Add 2 tbsp butter, 2 tbsp milk or water, 1 tsp salt, and freshly ground pepper (for 4 servings, season with 4 tbsp butter, ¼ cup milk or water, 2 tsp salt, and ½ tsp freshly ground pepper).

Place green peas in the fridge to thaw. Place potatoes in Bottom Zone of Suvie.

Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast at 350°F for 20 minutes). Top Zone: Roast at 325°F for 15 mins (for 4 servings, Roast for 20 mins).

After cooking, stir potatoes, milk, and butter to combine. Open green peas and pour on top or to the side of the potatoes. Return to Suvie and broil for 7 minutes. Leave the chicken in Suvie to keep warm.

After the peas are cooked, divide potatoes and peas between plates. Sprinkle truffle zest over the potatoes. Top with the chicken and drizzle with the gravy and juices from the pan. Season to taste with salt and pepper.