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Thursday, September 18 2014
Fennel & Pear Chicken Thigh Recipe
  • 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, 
Posted by: AT 04:37 am   |  Permalink   |  0 Comments  |  Email

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