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At the end of cul-de-sacs and along every lane, the aroma of this dish will bring them to the yard. It’s a fall flavors festival. Let’s eat. Thank you to our friends at well plated for this recipe https://www.wellplated.com/chicken-apple-sweet-potato-and-brussels-sprouts-skillet/#wprm-recipe-container-33748
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cut into ½-inch cubes
  • 1 teaspoon kosher salt divided
  • ½ teaspoon black pepper
  • 4 slices of thick-cut bacon chopped
  • 3 cups Brussels sprouts trimmed and quartered (about ¾ pound)
  • 1 medium sweet potato peeled and cut into ½-inch cubes (about 8 ounces)
  • 1 medium onion chopped
  • 2 Granny Smith apples peeled, cored, and cut into ¾-inch cubes
  • 4 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken broth, divided
  • Heat olive oil in a FIREDISC® cooker over medium-high, until hot and shimmering. Add chicken, ½ teaspoon kosher salt, and black pepper. Cook until browned and cooked through (about 5 minutes.)
  • Transfer to a plate lined with paper towels. Reduce heat to medium-low. Add chopped bacon. Cook until crisp and brown and fat has rendered, about 8 minutes.
  • With Ultimate Frying Weapon™, transfer bacon to a paper towel-lined plate. (Tip: lay another paper towel on a plate with chicken, then stack bacon on that). Discard all but 1 ½ tablespoons of bacon drippings from ‘the disc. Increase heat to medium-high.
  • Add Brussels sprouts, sweet potato, onion, and remaining ½ teaspoon salt. Cook, stirring, until crisp-tender and onions look translucent, about 10 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook for 30 seconds. Pour in ½ cup of broth.
  • Bring to a boil. Cook until evaporated, about 2 minutes. Add reserved chicken and remaining ½ cup broth.
  • Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.