Autumn Herbed Chicken With Fennel and Squash

Name: Autumn Herbed Chicken With Fennel and Squash
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6-8 serving(s)
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

Submitted by chrish574

"costco magazine recipe- yummy"

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Ready In:: 5hrs 30mins
Ingredients:: 10
Serves:: 6-8

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

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.
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.
Slice basil into ribbons; mince fresh rosemary.
Garnish with basil & rosemary.
Serve as is or over rice or pasta. Makes 6-8 servings.