Apricot Poppy Chicken With Dill Potatoes

• 2 lbs small potatoes, halved
• salt
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 12 lbs chicken breasts, cut into large chunks (or tenders)
• pepper
• 2 shallots, thinly sliced
• 14 cup apple cider vinegar
• 1 cup chicken broth
• 14 cup apricot preserves, big fruit pieces chopped
• 3 tablespoons honey
• 2 teaspoons poppy seeds
• 3 tablespoons butter
• 3 tablespoons fresh dill, chopped (or snipped)

1. In a medium pot, add the potatoes and enough cold water to cover by 1 inch.
2. Cover the pot and bring to a boil.
3. Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes.
4. While the potatoes are working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat.
5. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total.
6. Add the shallots and cook for 3 minutes.
7. Add the vinegar and cook until slightly reduced, 1 minute.
8. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring.
9. Stir in 1 tablespoon butter.
10. Drain the potatoes, return to their pot and add the remaining 2 tablespoons butter, the dill and salt and pepper to taste.
11. Serve with the chicken.

potatoes, salt, extra virgin olive oil, chicken breasts, pepper, shallots, apple cider vinegar, chicken broth, apricot preserves, honey, poppy seeds, butter, fresh dill

Taken from www.food.com/recipe/apricot-poppy-chicken-with-dill-potatoes-247917 (may not work)