Apricot Poppy Chicken with Dill Potatoes

I can't lie here. I wasn't too excited about this recipe the night I went to cook it, but I had originally pulled it because it sounded interesting. I figured if anything my husband would eat this meal, and I would find something else that interested me. I dished myself out a tiny little plate, and gave my husband a normal sized portion. Took my first bite and couldn't stop eating the chicken. It was amazing! I did not make the full one and a half pounds of chicken like the recipe called for and was hoping to stretch a third portion for my husbands lunch the next day. It was so good that I decided to eat part of his lunch portion and he finished up the rest. He ended up having to buy lunch out the next day--but it was totally worth it. This goes to show you that looks and sounds can be deceiving! This is one of those sweet and savory dishes and to be honest just reflecting back on this meal makes me want to cook it again sometime soon. I hope you'll give this meal a try like I did, because if I never did I would have never known what I was missing in life!

*I linked up to Saturdays with Rachael Ray on Taste and Tell. 

Source: Rachael Ray

Prep Time: 10 minutes 

Cook Time: 25 minutes

Servings: 4

Ingredients:

2lbs small potatoes, halved

Salt

2 tbsp extra virgin olive oil

1-1/2 lbs chicken breasts or tenders, cut into large chunks

Pepper

2 shallots, thinly sliced

1/2 cup apple cider vinegar

1 cup chicken broth

1/4 cup apricot preserves, 

3 tbsp honey

2 tsp poppy seeds

3 tbsp butter

3 tbsp fresh dill, chopped *I used dry since I didn't have fresh on hand

Directions: 

1. 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. 

2. While the potatoes are working, in a large skillet, heat the extra virgin olive oil (2 turns around 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 of butter. 

3. Drain the potatoes, return to their pot and add the remaining 2 tablespoons of butter, the dill and salt and pepper to taste. Serve with the chicken.