Harvest Chicken, Apple, Brussels Sprout, Sweet Potato Skillet

Commentary

A delicious and hearty fall skillet that stands on its own.

Ingredients

• 2 pound boneless skinless chicken breasts, — cut into cubes
• 1/2 tsp poultry seasoning
• 1/2 tsp Penzeys Mural of Flavor (salt free seasoning)
• 8 tsp olive oil, divided
• 6 slices thick-cut bacon — chopped
• 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
• 2 medium (or 1 large) sweet potato — microwaved or boiled for 4 minutes then peeled and cut into 1/2 inch cubes
• 2 FIRM apples — peeled, cored and cut into 3/4 inch cubes
• 6-8 cloves garlic — minced (about 2-3 teaspoons)
• 1 tsp cinnamon
• 1/2 tsp sugar
• 1/2 tsp Penzey's Northwoods Seasoning (or a small pinch each coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper)
• 2 cups chicken broth, divided
• 1/2 teaspoon kosher salt to taste

Directions

1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 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.
3. 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 10 minutes.
4. 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.

Recipe Notes

Serves 4

• Total Time: 50 Minutes

  Prep Time: 25 Minutes

  Cook Time: 25 Minutes

• Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy).
• Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.