Autumn Herbed Chicken With Fennel And Squash - cooking recipe

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

Preparation

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.