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.

Ingredients
  • 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)
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

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: 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
Comments
Back to Top