We’ve officially reached uncomfortably cold temperatures here in New England- which has prompted me to go seeking out warmer comfort foods to chow down on while I bundle up in as many layers as possible and crawl under every fleece blanket I own. I stumbled upon this recipe from Well Plated– a seasonal dish similar to one I used to order from a small, family-owned restaurant in my hometown a few years ago during lunch breaks at one of my former jobs- and one I haven’t had in a while (but have always wanted to try and replicate at home!)
This recipe takes less than an hour to prepare and cook (and serves four) which is perfect for people like me who want something warm and filling in a hurry- and really- who ISN’T super busy this time of year?
WHAT YOU’LL NEED:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices of bacon, chopped
- 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
- 1 medium sweet potato, peeled and cut into 1/2 inch pieces (about 8 ounces)
- 1 medium onion, chopped
- 2 apples, peeled, cored and cut into 3/4 inch pieces
- 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 broth
OKAY, HERE’S WHAT YOU DO:
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 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 the paper towel-lined plate. Discard all but 1 1/2 tablespoons of 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 begin 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.
5. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.
There are so many flavors in this dish and all of them are fantastic- the chicken and the bacon are salty and crisp, the vegetables are sweet and soft- and the cinnamon and garlic just melt in your mouth and bring everything together so, so perfectly. I had a lot of this left over after getting my fill at dinner- and it tasted just as incredible re-heated for lunch at work the following day.
I’d like to try this recipe again but maybe incorporate some other ingredients, as well- like Yukon gold potatoes or zucchini. It’s such a versatile dish and it definitely helped keep me warm while I ate it!