Apricot Poppy Chicken With Dill Potatoes


  • 2 pounds small potatoes, halved
  • Salt
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into large chunks
  • Pepper
  • 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


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