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Ingredients
| fennel: 1 bulb |
| white mushrooms: 7 oz |
| pears (cubed): 1/2 cup |
| tapioca pudding: 0.2 oz |
| skinless quail: 2.5 oz |
| salt: 3/4 tsp |
| dried thyme (ground): 1/2 tsp |
| black pepper: 1/2 tsp |
| pear nectar: 1 cup |
Fennel-and-Pear Chicken Thighs
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
420 min -
Servings
6 serving(s)
Tags
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.