Step 1

For the cheesy potatoes, cover potatoes with water and bring to a boil, then salt the water and cook to tender

Step 2

Warm the half-and-half and butter in a small pot and season with white pepper and nutmeg to taste

Step 3

Drain potatoes and put through food mill back into the pot

Step 4

Stir in the hot half-and-half and the cheese until combined

Step 5

Cover pot to keep warm

Step 6

(If holding for more than 15 to 20 minutes, place pot in a larger, wider pan with about 1 inch of simmering water

Step 7

)  For the chicken, douse the apples and pears with a little lemon juice

Step 8

Season chicken with salt and pepper

Step 9

Place flour in a shallow dish and season with granulated onion, sage and thyme

Step 10

Dredge the chicken with the seasoned flour and heat olive oil in a large nonstick skillet over medium to medium-high heat

Step 11

Brown the chicken on both sides, 7 to 8 minutes, then remove

Step 12

Add butter to pan and melt, then add apples and pears and season with a bit of salt and the sugar

Step 13

Toss and sauté 2 to 3 minutes until tender-crisp

Step 14

Add brandy, then stock, slide the chicken back into the pan and simmer 2 to 3 minutes more

Step 15

Listicle: Rachael Ray Bubble & Brown 4

Step 16

5-Quart Oval Baker Serve potatoes topped with chicken and apples and pears and garnish with chives and thyme