Step 1: In a large skillet over medium-high heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon, reserving 1-2 tablespoons of bacon fat in the skillet. Set the crispy bacon aside.
Step 2: Add the diced yellow onion to the skillet with the reserved bacon fat. Sauté for 3-5 minutes until softened and translucent.
Step 3: Add the bite-sized chicken tenders to the skillet. Season with dried oregano and sea salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through. Remove the chicken and onions from the skillet and set aside with the bacon.
Step 4: If needed, add 2 tablespoons of olive oil (or your fat of choice) to the skillet. Add the halved or quartered Brussels sprouts and diced celery root. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender-crisp and slightly browned.
Step 5: Stir in the diced Gala apple, minced fresh rosemary, minced garlic, and ground cinnamon. Continue to cook for another 3-5 minutes, allowing the apple to soften slightly and the aromatics to become fragrant.
Step 6: Return the cooked chicken, onions, and crispy bacon to the skillet with the vegetables and apple. Stir everything together gently.
Step 7: In a small bowl, whisk together the maple syrup, coconut aminos, apple cider vinegar, and water. Pour this sauce over the hash in the skillet.
Step 8: Cook for an additional 2-3 minutes, stirring constantly, until the sauce has slightly thickened and coats all the ingredients. Taste and adjust seasonings if necessary.
Step 9: Serve hot, perhaps garnished with fresh parsley or a fried egg, and enjoy your comforting Harvest Chicken Hash!