Apricot Poppy Chicken with Dill Potatoes

By Jackie618

Recipe from Rachael Ray

Ingredients

• 2 * 2 pounds small potatoes, halved
• * Salt
• 2 * 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 * 1 1/2 pounds chicken breasts or tenders, cut into large chunks
• * Pepper
• 2 * 2 shallots, thinly sliced
• 1/4 * 1/4 cup apple cider vinegar
• 1 * 1 cup chicken broth
• 1/4 * 1/4 cup apricot preserves, with any big fruit pieces chopped
• 3 * 3 tablespoons honey
• 2 * 2 tablespoons poppy seeds
• 3 * 3 tablespoons butter
• 3 * 3 tablespoons chopped or snipped fresh dill

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

In a medium pot, add the potatoes and enough cold water to cover by one inch. Cover the pot and bring to a boil. Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12-15 minutes.

While the potatoes are working, in a large skillet, heat the EVOO, about two turns of the pan, over medium-high heat. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, two minutes total. Add the shallots and cook for three minutes. Add the vinegar and cook until slightly reduced, one minute. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring. Stir in one tablespoon butter.

Drain the potatoes, return to their pot and add the remaining two tablespoons butter, the dill and salt and pepper to taste. Serve with the chicken.