Step 1

Heat a large skillet over medium heat. Add bacon and cook until cooked through, flipping as needed, about 10 minutes. (While the bacon is cooking, I prep the rest of the ingredients.) Remove, leaving the bacon grease in the pan. Crumble and reserve the cooked bacon for later.

Step 2

Add the onion to the pan with the bacon grease and sauté until tender, about 4-5 minutes. Add garlic to the pan and cook for an additional 30 seconds.

Step 3

Add chicken pieces to the pan and season with half of the salt and pepper.

Step 4

Cook chicken until browned on both sides and cooked through, about 8 minutes. Remove to a plate, cover and keep warm.

Step 5

If the pan is dry, add an additional tablespoon olive oil. Add sweet potatoes, Brussels sprouts, cinnamon, nutmeg and remaining salt and pepper. Stir to combine and cook for 3-4 minutes to allow the vegetables to brown.

Step 6

Add apples and chicken broth then cover and cook for 10-15 minutes. (Check and add more broth as needed to prevent any burning or sticking)

Step 7

Once the vegetables are tender, stir in cooked chicken, walnuts, dried cranberries and thyme and mix for 2-3 minutes, until everything is warmed through.

Step 8

Season to taste with additional salt and pepper and serve with reserved, crumbled bacon.