Title: Hawaiian Yardbirds with Smashed Potatoes
Categories: Chicken Potato Main
Yield: 6 Servings

2	lg	Red onions, cut into chunks
3	lg	Red bell peppers, stemmed, seeded, and cut into chunks
8	oz	Can sliced pineapple
1/2	c	Tomato-based barbecue sauce
6		Boned and skinned chicken breast halves
		About 1 c chicken broth
1	tb	Cornstarch blended with 1 tb water
		Smashed Potatoes (recipe follows)

Lightly oil a 10"x15" pan. Put onions and bell peppers in pan. Bake at 450øF, stirring often with a wide spatula, until onions are a rich brown, about 40 minutes.

Meanwhile, drain pineapple juice into a bowl and mix with barbecue sauce. Cut pineapple slices in half. Rinse and drain chicken.

Push vegetables aside, making room to lay chicken pieces flat. Top chicken with pineapple slices and brush equally with pineapple juice mixture, using about 1/3 of it. Bake, uncovered, until meat is white in thickest part, about 15 minutes. With a slotted spoon, transfer chicken, pineapple and vegetables to a platter. Keep warm.

Pour pan juices into a 2-cup glass measure. Add remaining pineapple juice mixture and enough broth to make 1 1/2 cups. Return liquids to pan and add cornstarch mixture. Stir over high heat, screaping browned bits free, until sauce is boiling. Pour into a small bowl. Serve chicken and potatoes with sauce.

Smashed Potatoes: Peel 3 lb russet potatoes and cut into 1/2" cubes. Put 1" water in a 5 to 6 quart pan. Add potatoes. Cover and bring to a boil on high heat. Simmer until potatoes mash easily, about 30 minutes. Drain. In pan, smoothly mash potatoes with a masher or mixer, adding 1/4 to 1/2 cup buttermilk. Spoon potatoes around chicken breast halves. Sprinkle with 1/2 cup sliced green onions.

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