Apricot Poppy Chicken with Dill Potatoes
Sweet and slightly tangy, if you like sweet and sour dishes, this chicken is for you! Cook up this entire meal in under 30 minutes!
The sauce for this dish isn’t a reduction, officially, but it’s like a reduction sauce because you have to babysit it. –RR
- 2 pounds small potatoes, halved
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into large chunks
- 2 shallots, thinly sliced
- 1/4 cup apple cider vinegar
- 1 cup chicken stock
- 1/4 cup apricot preserves, with any big fruit pieces chopped
- 3 tablespoons honey
- 2 tablespoons poppy seeds
- 3 tablespoons butter, divided
- 3 tablespoons fresh dill, chopped or snipped
In a medium size 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, 2 minutes total. Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute. Add the chicken stock, 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.