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Chicken with Brussels Sprouts & Bacon

It’s no secret that not everyone loves Brussels sprouts. I’ve encountered a few detractors of these delectable little rounds of green goodness. This recipe is one of my go-tos for making converts out of the doubters. Few foods are better suited for one another than Brussels sprouts, apple cider vinegar and bacon, and this recipe takes full advantage of that winning combination. Add chicken and a few flavor boosters, such as sage and mustard, and you’ve got a perfect winter dinner.

Cook Time: 30 Min

About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Bacon


  • Yellow Onion

    Yellow Onion

  • Sage


  • Brown Sugar

    Brown Sugar

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Butter



Please read entire recipe before beginning.
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/2 teaspoon PeachDish salt. Heat a large sauté pan over medium-high heat. Add cooking oil, then chicken pieces. Cook 2-3 minutes without moving, or until browned on bottom. Turn pieces and cook 1-2 minutes more, or until brown on bottom. Transfer to a plate and set aside.
Prepare your mise en place: Cut bacon slice crosswise into 1/4-inch-thick strips (“batonette”). Peel and dice onion. Pick and chop sage leaves. Halve and trim any brown parts from Brussels sprouts.
Reduce heat under pan to medium. Add bacon and 1/4 cup water. Cook while stirring 8-10 minutes, or until water evaporates and bacon begins to brown.
Add onion and cook while stirring 2-3 minutes, or until onion begins to become translucent. Add sage and Brussels sprouts. Cook while stirring 3-4 minutes.
Stir in remaining 1/2 teaspoon PeachDish salt, brown sugar, vinegar, mustard, Bragg Liquid Aminos and remaining 3/4 cup water. Use a wooden spoon or high-temp spatula to scrape the flavorful browned bits off the bottom of the pan. Bring liquid to a boil, adjust heat to medium, cover pan and cook 8-10 minutes, or until Brussels sprouts start to become tender.
Uncover pan, return chicken and resting juices to the pan, and cook 3-4 minutes more. Stir in butter. Taste and adjust seasoning as desired.
Serve and enjoy!