Chicken Breasts With Potatoes And Mashed Peas

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2 pounds fingerling potatoes, scrubbed and halved lengthwise

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

3 tablespoons unsalted butter, plus 2 tablespoons chilled

Four 3/4-pound chicken breast halves on the bone

2 large thyme sprigs, plus 2 teaspoons chopped thyme

1/2 cup plus 2 tablespoons dry white wine

1/2 cup chicken stock or low-sodium broth

Two 10-ounce packages of frozen baby peas

1 tablespoon finely chopped mint

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