Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples
This Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples is a perfect example of the beauty and hazard of writing a food blog.
Aside from the fact that this recipe has a name so long, I might as well be saying it in German (I almost added “and Bacon!” to the end of the title too but restrained myself), this gem of a recipe had been languishing in my post archives for nearly three years. Because I work for food in the most literal sense, every week I’m up to something new in the kitchen. Though I love the constant, creative challenge of finding new flavor combinations, relish opening my refrigerator and seeing it overrun with fresh produce, and enjoy testing my recipes on my obliging guinea pigs (er, friends), every now and then, I miss making old favorites or, as in the case of today’s Harvest Chicken Skillet, I forget about them completely.
I owe a debt of gratitude to a blog reader who, after spying me at Trader Joe’s debating which bargain-buy red wine to toss into my cart, stopped to introduce herself (so cool!), then mentioned that she makes this Harvest Chicken Skillet recipe almost every week in the fall. It took me a few moments to remember which recipe she was referencing, but as soon as I did, I put all the ingredients to make it in my grocery cart right then and there. Wow, have I been missing out!
Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples, I’ll never forget you again!
Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet
Yield: Serves 4-6
Total Time: 30 minutes
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 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 chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup reduced-sodium chicken stock, divided
- 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.
- 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.