Cider Vinegar Chicken with Smashed Potatoes

2 lbs. small red-skinned potatoes
6 tbs. extra virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
2 medium yellow onions thinly sliced
2 tbs. fresh thyme leaves, from 4 sprigs leaves stripped and chopped
3 tbs. honey
3 large garlic cloves, chopped
1/2 cup apple cider vinegar
2 cups chicken stock or broth
1/2 cup half- and- half or cream
3 tbs. butter cut into pieces

How to prepare:

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 10-15 mins. 

Preheat a large skillet over medium-high heat. Add 2 tbs. of the EVOO. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side. Remove the chicken place on a plate, covered with foil. Add another tablespoon of the EVOO, the onions, thyme, honey and the garlic. Season the onions with salt and pepper and cook, stirring frequently for 7-8 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 halfway through the cooking time. While the chicken is cooking prepare a salad and finish the smashed potatoes.

Drain the potatoes. 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.

***I used about 6 chicken tender loins from the bag I buy at Costco and it was fine ( I thawed the pieces during the day). Also I used only one medium sized onion instead of two. I bought a prepared salad Dole's summer time mix and added sugared walnuts and dried cranberries. This is a yummy to the tummy meal!!