Fennel and Pear Chicken Thighs
Recipe from
Better Homes and Gardens
The mild licorice-like flavor of fennel tastes terrific with the pears in this family-pleasing dish. Because the pears are dried rather than fresh, you can make this chicken any time of year.
Ingredients
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1 mediumfennel bulb, trimmed and cut into 1/2-inch-thick wedgessee savings
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2 6- to 7-ounce jars (drained weight)sliced mushrooms, drainedsee savings
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1/2 cupcoarsely snipped dried pearssee savings
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2 tablespoonsquick-cooking tapioca, finely groundsee savings
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2-1/2 poundsskinless, boneless chicken thighssee savings
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3/4 teaspoonsaltsee savings
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1/2 teaspoondried thyme, crushedsee savings
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1/2 teaspooncracked black peppersee savings
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1 cuppear nectar or apple juicesee savings
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Hot cooked couscous or ricesee savings
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Fennel tops (optional)see savings
Directions
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.
Nutrition information
Per serving: Calories 407, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 157 mg, Sodium 657 mg, Carbohydrate 41 g, Fiber 4 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
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