Chicken

1. Preheat deep skillet or Dutch oven over medium-high heat with 2 TBSP EVOO.

2. Season the chicken with salt and add to the hot oil. Brown chicken about 5 mins on first side and 2-3 on second side. Remove the chicken to a plate and reserve.

3. Add 2 TBSP oil to the pan along with onions, thyme, honey, and garlic. Season with salt and cook, stirring frequently for about 20 minutes or until onions are really brown.

4. Add the vinegar to the pan with the onions and scrape all the little brown bits up with a wooden spoon.

5. Add the chicken stock and bring to a bubble.

6. Once the mixture is simmering, add the chicken. Place a lid on the pot and turn heat down to medium for 15 minutes flipping the chicken over 1/2 way through.

7. Remove the lid, turn the heat up to high and simmer until the sauce thickens slightly 4-5 minutes

Potatoes

1. Place potatoes in a pot with enough cold water to cover. Salt and then bring the water to a boil and cook until tender, about 15 minutes.

2. Drain and put potatoes back in the pot. smash the potatoes with half-and-half, mustard, chives, and salt.