INGREDIENTS 4 slices thick cut bacon, cut into thin uniform strips 4 skin on chicken breasts with the wing attached 2 granny smith apples, cored and cut into 8 wedges each 1-12 oz. bottle hard dry apple cider 2 cups low sodium chicken stock ½ bunch fresh thyme 2 tablespoons whole grain mustard 12 oz fresh Brussel sprouts, trimmed & halved 1 medium white onion, peeled & julienned 2 cloves garlic, chopped fine 1 pound purple potatoes, cut in half 2 tablespoons unsalted butter Kosher salt & black pepper 1. In a very large skillet cook bacon Over medium heat until crisp; remove from pan, reserving drippings in skillet. Season the chicken with kosher salt and black pepper, add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples, garlic and onions to the skillet and cook 4 minutes or until lightly browned; remove from skillet. Drain and discard drippings from skillet. 2. Add cider, thyme, mustard, and stock to skillet, scraping up any browned bits. Bring to boiling; add the potatoes and cook for 5 minutes; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples/onions and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 165 degrees F). 3. To serve, divide chicken, Brussels sprouts, potatoes and apples among shallow bowls or plates. Spoon sauce over top. Sprinkle each serving with bacon. Apple Cider Braised Chicken Breast Supreme Bacon, Brussel Sprouts and Purple Potatoes
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