Autumn Herbed Chicken With Fennel and Squash |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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costco magazine recipe- yummy Ingredients:
12 boneless skinless chicken thighs |
2 tablespoons olive oil |
2 tablespoons all-purpose flour |
1 raw fennel bulb |
2 cups squash, winter, butternut |
1 teaspoon thyme, dried |
3/4 cup organic low sodium chicken broth |
1/2 cup apple cider |
1/4 cup basil, fresh |
2 teaspoons rosemary, fresh |
Directions:
1. Season chicken on all sides with salt & pepper. Lightly coat with flour. Heat oil in skilet over medium heat until hot. Brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. Remove with a slotted spoon and transfer to slow cooker.
2. Add fennel, squash and thyme. Sitr well to combine. Cover and cook on low, 5-7 hours OR on high 2.5-4.5 hours.
3. Slice basil into ribbons; mince fresh rosemary.
4. Garnish with basil & rosemary.
5. Serve as is or over rice or pasta. Makes 6-8 servings.
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