Cider Vinegar Chicken over Smashed Red Potatoes
Ingredients
For the chicken:
- 3 tbsp Extra virgin olive oil
- 1 lb chicken breasts, cut into 4-6 equal-sized pieces
- 1 large onion, sliced
- 2 tbsp honey
- salt & pepper to taste
- 1/4 cup apple cider vinegar
- 1/2 cup chicken stock
- 1 1/2 tsp rosemary
For Smashed Red Potatoes
- 2 1/2 lbs baby red potatoes
- 1/3 cup butter
- 1 cup milk (plus more if needed for desired consistency)
- 4 tbsp cream cheese
- 1 tbsp garlic salt
- 2 tsp pepper
Instructions
Cider Vinegar Chicken over Smashed Red Potatoes
- Heat olive oil in a large skillet. Season the cut chicken breasts with a little salt and pepper. Place in skillet and cook for 5 minutes. Flip and cook for another 5 minutes. Remove chicken to a plate and set aside.
- Add onions, honey and more salt and pepper to the skillet. Cook over medium-low heat for about 10 minutes, until the onions are nicely caramelized. Add the chicken back to the skillet.
- Add cider vinegar, cider or juice, stock and rosemary to the pan. Increase heat and bring to a slow boil. Let simmer until sauce is reduced by half, about 10 minutes.
For Smashed Red Potatoes
- Boil potatoes for 15 – 20 minutes, until tender. Drain and return to pot. Add butter to the potatoes and mash slightly.2. Stir in milk, cream cheese, garlic salt and pepper.
Notes
**To make ahead and serve at dinnertime: I usually cover the skillet and place the whole thing in the refrigerator. I put the smashed potatoes in a container. To reheat, I just plate the food – a mound of mashed potatoes topped with chicken, onions and sauce – and heat each individual plate in the microwave until warm.