Recipe and Photo by: Better Homes and Gardens
Chicken thighs slow-cook with licorice-y fennel and a unique twist (dried pears) for a sweet and savory main dish for any time of year.
fennel bulb, trimmed and cut into 1/2-inch-thick wedges
6- to 7-ounce jars (drained weight) sliced mushrooms, drained
coarsely snipped dried pears
quick-cooking tapioca, finely ground
pounds boneless skinless chicken thighs
teaspoon dried thyme, crushed
teaspoon cracked black pepper
pear nectar or apple juice
Hot cooked couscous or rice
1. In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.
nutritional info per serving
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