Harvest Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

By VerneJ

This recipe title says it all. Harvest Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet, plus bacon!

Ingredients

• 1 tablespoon olive oil
• 1 poundchicken breasts, boneless, skinless, cut into 1/2-inch cubes
• 1 teaspoon kosher salt, divided
• 4 slices thick-cut bacon, chopped
• 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
• 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
• 1 medium onion, chopped
• 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
• 4 cloves garlic, minced (about 2 teaspoons)
• 2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1 cup reduced-sodium chicken stock, divided
• 1/2 teaspoon black pepper

Preparation

Step 1

Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and 1/2 teaspoon kosher salt. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.