Autumn herbed Chicken with Fennel & Squash Recipe

Ingredients

3-4 lbs chicken thighs
Salt & Pepper, to taste
All-purpose flour, as needed
2 Tbsp olive oil
1 Fennel bulb, thinly sliced
1/2 butternut squash, peeled, seeded,
& cut into 3/4 inch cubes
1 tsp dried thyme
3/4 cup walnuts (optional)
3/4 cup chicken broth
1/2 apple cider or juice
Cooked rice or pasta
1/4 cup fresh basil
2 tsp fresh rosemary, finely minced

Preparation

Step 1

Season chicken on all sides with salt & pepper, thne lightly coat with flour. Heat oil in skillet over medium heat until hot. Brown chicken in batches to prevent crowding. Brown on each side 3-5 minutes, turning once. Remove with slooted spoon. Transfer to slow cooker.

Add fennel, squash, & thyme. Stir well to combine. Add walnuts, if desired, broth & cider. Cover, cook on low 5-7 hours or high for 2.5-4.5 hrs.

Serve over rice or pasta. Garnish with basil & rosemary.