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.

Fennel and Pear Chicken Thighs Enlarge Image
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11 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
20 mins
Cook:
7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high)
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Fennel and Pear Chicken Thighs

Ingredients
1
medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
2
6 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)

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 Facts

(Fennel and Pear Chicken Thighs)
    Per serving:
  • 407 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 157 mg chol.,
  • 657 mg sodium,
  • 41 g carb.,
  • 4 g fiber,
  • 42 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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