Ingredients
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2
-
-
2
-
1 1/2
-
-
2
-
1/4
-
1
-
1/4
-
3
-
2
-
3
-
3
-
-
Directions
Apricot Poppy Chicken With Dill Potatoes, A Rachel Ray 30 minute meal–although I must say, I usually can’t make things in 30 minutes!!, Great dish! We loved the apricot chicken with the dill potatoes, a very enjoyable combination Next time I will cut down the honey a little, though, as it was a tad sweet for our taste There will definitely be a next time 🙂 Thanks for posting!Made for ZWT 8 / Great Britain for the Lively Lemon Lovelies
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Steps
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1
Done
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In a Medium Pot, Add the Potatoes and Enough Cold Water to Cover by 1 Inch. |
|
2
Done
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Cover the Pot and Bring to a Boil. |
|
3
Done
|
Salt the Water, Lower the Heat and Simmer the Potatoes, Uncovered, Until Fork-Tender, 12 to 15 Minutes. |
|
4
Done
|
While the Potatoes Are Working, in a Large Skillet, Heat the Oil, 2 Turns of the Pan, Over Medium-High Heat. |
|
5
Done
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Season the Chicken With Salt and Pepper and Cook in the Skillet, Turning Once, Until Browned, 2 Minutes Total. |
|
6
Done
|
Add the Shallots and Cook For 3 Minutes. Add the Vinegar and Cook Until Slightly Reduced, 1 Minute. |
|
7
Done
|
Add the Chicken Broth, Apricot Preserves, Honey and Poppy Seeds and Simmer Over Medium-Low Heat, Stirring. |
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8
Done
|
Stir in 1 Tablespoon Butter. |
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9
Done
|
Drain the Potatoes, Return to Their Pot and Add the Remaining 2 Tablespoons Butter, the Dill and Salt and Pepper to Taste. |
|
10
Done
|
Serve With the Chicken. |
