For the Chicken:
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
2 teaspoons dried Mexican oregano
Kosher salt
2 tablespoons olive oil
6 skin-on, bone-in chicken thighs
3 large carrots, peeled and sliced on the bias at 1/4" intervals (about 4 cups)
1 1/2 large white onions, slivered (about 2 cups)
4 medium cloves garlic, peeled and sliced
1/4 cup dry white wine
1/4 cup apple cider vinegar
3/4 cup chicken broth
6 canned, whole, pickled jalapenos, stemmed and chopped, divided use

For the Potatoes:
1 1/2 pounds small, skin-on purple potatoes
3 tablespoons butter
1/2 cup sour cream
1/3 cup whole milk
2 ounces cream cheese