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Main dishes

Fennel and Pear Chicken Thighs

Fennel and Pear Chicken Thighs recipe
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.
time
prep:
20 min
total:
3 hr 50 min
servings
total:
6 servings

What You Need

1
medium  fennel bulb, trimmed and cut into 1/2-inch-thick wedges
2
 6- to 7-ounce jars (drained weight) sliced mushrooms, drained
1/2
cup  coarsely snipped dried pears
2
tablespoons  quick-cooking tapioca, finely ground
2-1/2
 pounds boneless skinless chicken thighs
3/4
 teaspoon salt
1/2
 teaspoon dried thyme, crushed
1/2
 teaspoon cracked black pepper
1
cup  pear nectar or apple juice
 Hot cooked couscous or rice
 Fennel tops (optional)

Make It

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.

K:63168v0:148098     Copyright - © [1994-2013] Meredith Corporation
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