SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fennel and Pear Chicken Thighs

Makes: 6 servings
Prep 20 mins Cook 7 hrs to 8 hrs  (low) or 3-1/2 to 4 hours (high)
Fennel and Pear Chicken Thighs
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)
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)
  • Servings Per Recipe 6,
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.