Ingredients
- 2 pounds small potatoes, halved
- Salt
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1-1/2 pounds chicken breasts or tenders, cut into large chunks
- Pepper
- 2 shallots, thinly sliced
- 1/4 cup apple cider vinegar
- 1 cup chicken broth
- 1/4 cup apricot preserves, big fruit pieces chopped
- 3 tablespoons honey
- 2 teaspoons poppy seeds
- 3 tablespoons butter
- 3 tablespoons chopped or snipped fresh dill
Description
Rachael Ray Magazine
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