Apricot Poppy Chicken with Dill Potatoes

Apricot Poppy Chicken with Dill Potatoes (Adapted from Rachael Ray)

2 pounds small potatoes, halved
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless/skinless chicken breast, cut into large chunks
salt and fresh ground black pepper
2 shallots, thinly sliced
1/4 cup apple cider vinegar
1 cup chicken broth
1/4 cup apricot preserves
3 tablespoons honey, divided
2 teaspoons poppy seeds
3 tablespoons butter
3 tablespoons chopped or snipped fresh dill

In a medium pot, add the potatoes and add enough water to cover them by about 1". Bring to a boil, salt the water generously, reduce heat and simmer until fork-tender, about 12 to 15 minutes.

Meanwhile, in a large skillet, heat oil over medium-high heat. Season the chicken with salt and fresh ground black pepper. Place chicken in the skillet and cook, turning the chicken once, until browned, about 2 to 4 minutes. Add shallots - cook for 3 minutes. Stir in the vinegar and cook - cook until slightly reduced, 1 minute. Add the chicken broth, apricot preserves, honey and poppy seeds - simmer over medium-low heat, stirring. Stir in 1 tablespoon butter.

Drain the potatoes. Place them back into the pot and add the remaining butter and dill - season to taste with salt and pepper to taste. Serve with the chicken.

Makes about 4 to 6 servings.

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