Brussels Sprouts, Squash, and Apple Stew with Chicken - New York Apple Association

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1-pound boneless, skinless chicken breasts cut into 1/2-inch cubes
• 1 teaspoon sea salt divided
• 1/2 teaspoon black pepper
• ½ teaspoon chili powder
• ½ cup diced pancetta or 4 slices of thick-cut bacon chopped in small pieces
• 3 cups Brussels sprouts trimmed and quartered (about 3/4 pound)
• 1 medium butternut squash, seeded, peeled and cut into 1/2 inch cubes (about 8 ounces)
• 1 medium onion chopped
• 2 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 chicken broth divided
• ¼ cup toasted pecans
• Heat olive oil in a large, nonstick, or cast-iron skillet over medium high, until hot, about 1-2 minutes.
• Add the chicken, 1/2 teaspoon salt, black pepper, and chili powder.
• Cook until lightly browned and fully cooked, about 5 minutes.
• Transfer cooked chicken to plate.
• Using the same skillet, turn heat to medium low, add the diced pancetta and cook until crisp and brown - about 8 minutes.
• Using a slotted spoon carefully drain the fat from the cooked pancetta or bacon and transfer a paper towel-lined plate.
• Increase skillet heat back to medium high. Add Brussels sprouts, squash, onion, and remaining 1/2 teaspoon salt to pan.
• Cook, stirring occasionally, until crisp-tender and the onions start to look translucent, about 10 minutes.
• Next, 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 breasts and remaining 1/2 cup broth.
• Cook until heated through, about 2 minutes.
• Stir in reserved pancetta, top with toasted pecans, and serve warm.