Fennel and Pear Chicken Thighs
1 medium fennel bulb, trimmed and sliced
6 oz of fresh mushroom
3 pears, cored and cut into wedges
2 tablespoons quick cooking tapioca
2 pounds of skinless chicken thighs
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 cup of apple juice
In a 3 to 4 quart slow cooker place sliced fennel, mushrooms and pears. Sprinkle tapioca over mixture. Add chicken thighs and sprinkle with salt, thyme, and pepper. Pour apple juice over the mixture. Cover and cook on low heat for 7 to 8 hours. Serve of rice or couscous. Garnish with fennel tops snips.
