Step 1

In a large cast-iron skillet, cook the bacon and onion over medium-high heat for 10 minutes until the bacon is crispy and the onions are soft and browned. Transfer to a bowl and set aside.

Step 2

Saute chicken in the skillet with oregano and ¼ teaspoon sea salt until golden brown and cooked through. Transfer to same bowl as bacon and onions.

Step 3

Add fat of choice to skillet along with Brussels sprouts and sauté for 5 minutes until browned. Stir in celery root, apple, rosemary, garlic, cinnamon and ½ teaspoon sea salt. Cook for 10 to 12 more minutes until celery root is cooked through.

Step 4

Add bacon, onions and chicken back to the skillet and pour in maple syrup, aminos, vinegar, and water. Cook for 2 to 3 more minutes allowing the liquid to evaporate. Serve warm.