
Send a Meal BlogSaturday, June 25 2011
Ingredients
1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges 2 6- to 7-ounce jars (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 Calories 407, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 157 mg, Sodium 657 mg, Carbohydrate 41 g, Fiber 4 g, Protein 42 g. Percent Daily Values are based on a 2,000 calorie diet |
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