A great way to enjoy some of the local fall produce!
Prep Time: 15 mins
Cook Time: 30 mins
I always enjoy this time of year, especially with all of the amazing produce that’s available in the Hudson Valley. This autumn chicken skillet with apples, Brussels sprouts, and butternut squash is a great way to enjoy some of the local fall produce! I like this dish even more because it can be made in one pan. This meal is literally like stuffing all of the goodness and flavor of the fall harvest into one pan and it’s so easy that you can make it on a busy work night.
2 cups chicken, shredded or cut into bite-sized pieces (using an already roasted chicken is easiest!)
2 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and diced
2 apples, diced (honey crisp if available)
1 onion, diced
1 pound of bacon, crisped
3/4 cup dried cranberries
1 tablespoon garlic, minced
1 teaspoon dried thyme
1 cup chicken broth
2 tablespoons olive oil
2 tablespoons wholegrain mustard
2 tablespoons maple syrup
Salt and pepper
Cook the bacon on a sheet pan in the oven or in a pan on the stove over medium-high heat.
Set aside on a paper towel and chop into pieces.
Grab your roasted chicken, shred the meat, and set aside.
In a pan on the stove pour 2 tablespoons of olive oil and add the onion, garlic, butternut squash, and Brussels sprouts and cook until tender for 10-15 minutes.
Add the thyme and apples and keep cooking.
Add the broth, bacon, chicken, mustard, maple syrup, and salt and pepper.
Cook until the sauce thickens a little bit and then top with dried cranberries.