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in a medium pot, add the potatoes and enough cold water to cover by 1 inch. cover the pot and bring to a boil. salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes. while the potatoes are working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total. add the shallots and cook for 3 minutes. add the vinegar and cook until slightly reduced, 1 minute. add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring. stir in 1 tablespoon butter. drain the potatoes, return to their pot and add the remaining 2 tablespoons butter, the dill and salt and pepper to taste. serve with the chicken.
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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking