Ingredients
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salt
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2 tablespoons extra virgin olive oil (EVOO)
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1 1/2 lbs chicken breasts, cut into large chunks (or tenders)
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pepper
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2 shallots, thinly sliced
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1/4 cup apple cider vinegar
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1 cup chicken broth
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1/4 cup apricot preserves, big fruit pieces chopped
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3 tablespoons honey
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3 tablespoons butter
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3 tablespoons fresh dill, chopped (or snipped)
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2 teaspoons poppy seeds
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2 lbs small potatoes, halved
Instructions
- In a medium pot, add the potatoes and enough cold water to cover by 1 inch.
- Cover the pot and bring to a boil.
- Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes.
- While the potatoes are working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat.
- Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total.
- Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute.
- Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring.
- Stir in 1 tablespoon butter.
- Drain the potatoes, return to their pot and add the remaining 2 tablespoons butter, the dill and salt and pepper to taste.
- Serve with the chicken.