Saturday, October 4, 2008
Cider Vinegar Chicken and Garlic Smashed Potatoes
Don't let the picture fool you. It may look white and plain, but trust me it has a ton of flavor. This is a Rachael Ray recipe from my favorite 365 book I've mentioned here before.
4 6oz boneless, skinless chicken breast halves (I cut mine into bit size pieces)
coarse black pepper
2 medium yellow onions, thinly sliced
2 TB thyme leaves
3 TB honey
3 large garlic cloves, chopped
1/2 cup apple cider vinegar
2 cups chicken stock
Preheat skillet over medium high heat. Add 2 TB EVOO. Season chicken with salt and pepper and add to hot skillet. Brown chicken. Remove and reserve the meat. Cover it with foil. Add another TB of EVOO to the pan then the onions, thyme, honey, and garlic. Season with salt and pepper and cook until the onions are brown and caramelized. Add the cider vinegar and stock. Turn up the heat to high and bring liquids to simmer. Add chicken to skillet, cook for about 10 minutes. Serve with your favorite garlic mashed potatoes. The sauce it delicious on the potatoes.