This dish is the perfect comfort food. With the fall flavors of cinnamon and exotic purple sweet potato combined with the saltiness of the bacon, you will not be disappointed. This is one dish my whole family loves.
- 1 ½ -2 pounds chicken breasts cut into ½ in. pieces
- 1 Tablespoons olive oil
- salt and pepper
- 8 oz bacon chopped
- 2-3 cups Brussel sprouts, cleaned and halved or quartered depending on size
- 2 green apples, peeled and cut into ½ in. pieces
- 1 large purple sweet potato (or regular sweet potato) Peeled and cut into ½ in. pieces
- 1 medium onion, chopped
- 4-6 garlic cloves, minced
- 1 teaspoon cinnamon
- 2 teaspoon fresh thyme, chopped
- 1 cup bone broth
Add the oil to a skillet over medium-high heat. Once the oil is shimmering, add the chicken and season with salt and pepper. Cook until lightly browned and cooked through, about 5-10 minutes. Transfer to paper towels.
Return the skillet to medium heat and cook bacon until browned and crispy. With a slotted spoon, remove and transfer to a paper towel. Pour out all but about 1 Tablespoon of the bacon grease. (I usually save the bacon grease for future use, but do not with this recipe because the chicken was cooked in this skillet)
Return heat to medium-high, add Brussel sprouts, apples, sweet potatoes, onion, salt and pepper to taste.
Cook about 10-15 minutes until potatoes are slightly tender and onions are translucent. Add garlic, cinnamon, and thyme and cook another 2-3 minutes until garlic is fragrant. Add ½ of the broth, bring to a boil and reduce to a simmer for about 5 minutes until evaporated. Then add the chicken and bacon and remaining broth.
Bring to a boil again then simmer until heated through and potatoes are soft, about 20 minutes.