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Autumn Herbed Chicken with Fennel & Squash Recipe

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This recipe for Autumn Herbed Chicken with Fennel & Squash is from LFCS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lbs chicken thighs
salt and black pepper, to taste
all purpose flour, as needed
2 tbsp olive oil
1 fennel bulb, thinly sliced
1/2 butternut squash, peeled, seeded, and cut into 3/4-inch cubes
1 tsp dried thyme
3/4 cup walnuts (optional)
3/4 cup chicken broth
1/2 cup apple cider or juice
cooked rice or pasta
1/4 cup fresh basil, sliced into ribbons
2 tsp fresh rosemary, finely minced
Directions:
Directions:
Season chicken on all sides with salt and pepper, then lightly coat with flour. Heat oil in skillet over medium heat until hot. Brown chicken in batches to prevent crowding. Brown on each side 3 to 5 minutes, turning once. Remove with slotted spoon. Transfer to 4 1/2-quart crock-pot slow cooker.
Add fennel, squash, and thyme. Stir well to combine. Add walnuts, if desired, broth and cider. Cover and cook on low 5-7 hours or on high 2 1/2- 4 1/2 hours.
Serve over rice or pasta and garnish with basil and rosemary.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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