Sunday, November 20, 2011

Autumn Herbed Chicken with Fennel & Squash

This is such a yummy fall dish - it requires a little work in the beginning, but then the crock pot does the rest. My kids ate it up! It's also delicious leftover. :)

3-4 lbs boneless chicken thighs
1/2 cup all-purpose flour
3 tsp kosher salt
1 tsp pepper
2 tbsp olive oil
1 fennel bulb, thinly sliced
1/2 onion, thinly sliced
1/2 butternut squash, peeled/seeded and cut into 3/4 inch cubes
1 tsp thyme
1/2 cup chicken broth
1/2 cup apple juice or cider
1 tsp salt
1/4 tsp pepper
1/2 tsp rosemary

In a freezer bag combine the flour, salt, and pepper. Put the chicken in the bag and shake to coat. Heat the oil in a skillet over medium heat and brown the chicken. Remove and place in the slow cooker (make sure chicken is on the bottom). Add the fennel, onion, and squash. Combine the chicken broth, apple juice, thyme, salt, pepper, and rosemary and pour over the veggies and meat. Cover and cook on low 5-6 hours or on high 2.5-3 hours.

(To make a freezer meal: In one large freezer bag place the chicken thighs. In another large freezer bag place the fennel, onion, squash, thyme, broth, cider/juice, salt, pepper, and rosemary. In a small freezer bag put the flour, salt, and pepper. On cooking day, thaw the chicken and follow the directions above.)

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