This recipe has all of my favorite fall/winter flavors and it's made in one skillet. While this recipe has a little more prep work than my usual dinners, it's so worth it. My husband works most nights, so we always save this for a night that he's home. We love to cook together and with him chopping the veggies and me in charge of the skillet, it's a fun date night in activity for us. Plus, it's because of him that we added more bacon and it's delicious. 😍
4-6 slices of bacon, nitrite and nitrate free, chopped
1 lb chicken breasts, cubed
3 cups Brussel sprouts, trimmed and quartered
4 cloves garlic, minced (2 tsp)
2 apples, peeled, cored, cut into 3/4 inch cubes
1 medium onion, chopped
1 sweet potato, 1/2 inch cubes
2 tsp fresh thyme or 1/2 tsp dried thyme
1 cup chicken broth
1/2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tbsp olive oil
1. In large skillet (we used cast-iron), medium-high, cook chicken cubes for 5-8 minutes with 1/2 tsp salt and pepper. Remove to a plate and set aside.
2. Turn skillet down to medium-low, cook bacon until crisp. Transfer bacon to a paper towel using a slotted spoon. I placed my paper towel on top of the chicken. Leave 1 1/2 tbsp of bacon grease in pan, remove extra.
3. Skillet goes back up to medium-high, add in brussels, sweet potato cubes, onion, and remaining 1/2 tsp of salt. Cook until onions are translucent, 10-15 minutes.
4. Stir in apple cubes, garlic, thyme, and cinnamon. Cook for 30 seconds then add 1/2 cup chicken broth. Bring to a boil and cook until absorbed. (2-5 minutes). Add chicken and the rest of the broth in and cook until it's absorbed as well. (2-5 minutes). Stir in bacon.