Cider Vinegar Chicken with Smashed Potatoes

Recipe no. 42 from "Rachel Ray 365: No repeats" - a 30-minute meal


comments by carrie

2 to 2 1/4 pounds small red-skinned potatoes
coarse salt
6 tablespoons extra-virgin olive oil
4 6-ounce boneless skinless chicken breast halves (if you use tenders, cut the chicken cooking time down a lot)
coarse black pepper
2 medium yellow onions, thinly sliced
2 tablespoons fresh thyme leaves, from 4 sprigs, leaves stripped and chopped (or 2 tsp dried thyme) (or just sprinkle some on top)
3 tablespoons honey (eyeball it) (I go heavy on this)
3 large garlic cloves, chopped
1/2 cup apple cider vinegar (I go shy on this - its powerful)
2 cups chicken stock or broth (or 2 cups water + 2 tsp chicken bouillon)
1/2 cup half-and-half or cream (eyeball it)
3 tablespoons unsalted butter, cut into pieces


(If I have fresh potatoes, I follow this recipe, otherwise I use canned potatoes. The instructions below are in the correct order to be able to complete the meal in 30 minutes, although it takes me about 40 since I'm a slow chopper.)

Cut the potatoes in half and place in a pot, then cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Leave the lid off the pot and cook at a rolling boil until tender, 10 to 12 minutes.

Preheat a large skillet over medium-high heat. Add 2 tablespoons of the EVOO  (twice around the pan). Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side. remove and reserve the meat, covered with foil. Add another tablespoon of the EVOO, the onions, thyme, garlic, and honey - 3 good drizzles. Season the onions with salt and pepper and cook, stirring frequently for 7 to 8 minutes. You want the onions to get really brown and caramelized. Add 1/2 cup of the cider vinegar and the stock. Turn up the heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken over halway through the cooking time. While the chicken is cooking, prepare salad (or other vegetable) and finish the smashed potatoes:

Drain the potatoes and return to the hot pot. Add the half-and-half and the butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper. Reserve the potatoes on the cook top, covered to keep warm.

Arrange the chicken breasts on dinner or serving plates. Pour a generous amount of sauce with the onions over the chicken breasts. (You will really enjoy dipping a little of those smashed potatoes in the sauce!)