This dish is one of my favourites because of the flavour the apple cider vinegar creates. The cooking method reminds me of winter, yet the flavours prepare you for spring, perfect for this time of year. It's also loaded with veggies (making it a great source of fibre and vitamin C).
Cozy up and enjoy this nutritious and delicious dutch oven recipe (featured in the March/April issue of Yorklife Magazine).
4 boneless chicken breasts
4 strips bacon, chopped
2-3 cups Brussel sprouts, halved
2 garlic cloves, minced
1 sweet onion, chopped
2 small sweet potatoes, chopped
Salt and black pepper to taste
2 tsp. cinnamon
1/2 cup apple cider vinegar
2-3 tbsp. maple syrup
2 tsp. dried thyme
2 tbsp. vegetable oil
Heat oil in pan (or dutch oven), begin to sauté onion and garlic for 2-3 minutes or until onions are translucent.
Add bacon and begin to crisp up.
Place chicken in Dutch oven or pan, cook for 3-4 minutes.
Add Brussel sprouts, sweet potato, spices, maple syrup and apple cider vinegar.
Reduce heat to medium – low and let simmer for 30-40 minutes.
Taste and adjust seasoning as needed.
Option to shred chicken and enjoy!
Note: option to place browned meat and veggies in slow cooker for 3-4 hours instead.