Fennel and Pear Chicken Thighs

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.

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  • 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
  • 2 6 - 7 ounce jar (drained weight) sliced mushrooms, drained
  • 1/2 cup coarsely snipped dried pears
  • 2 tablespoons quick-cooking tapioca, finely ground
  • 2 1/2 pounds skinless, boneless 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)
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.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 407, Fat, total (g) 7, chol. (mg) 157, sat. fat (g) 2, carb. (g) 41, fiber (g) 4, pro. (g) 42, sodium (mg) 657, Percent Daily Values are based on a 2,000 calorie diet
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