Yes, I know it’s Spring…but this week’s recipe was Autumn Herbed Chicken with Fennel and Squash and it is both delicious and easy! I got this recipe from Monica, my good friend and old college roommate. Here’s the recipe if you want to print it:
Autumn Herbed Chicken with Fennel and Squash
- 3-4 lbs chicken thighs or breasts (i used breasts)
- Salt & Black Pepper to taste
- All purpose flour as needed
- 2 tablespoons olive oil
- 1 fennel bulb, cut
- 1/2 butternut squash peeled, seeded and cut into 3/4″ cubes
- 1 t dried thyme
- 3/4 c walnuts (optional)
- 3/4 c chicken broth
- 1/2 apple cider or juice
- Cooked rice, pasta, or quinoa
- 1/4 c fresh basil sliced into ribbons
- 2 t fresh rosemary finely minced
Season chicken on all sides with salt and pepper, then 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 slotted spoon. Transfer to slow cooker.
Add fennel, squash and thyme. Stir well to combine. Add walnuts, if desired, broth and cider. Cover; cook on low 5 to 7 hours or on high 2.5-4.5 hours.
Serve over rice or pasta and garnish with basil and fresh rosemary. Makes 6 servings.
Monica’s Notes: Due to my “gluten situation” I obviously don’t coat the chicken in flour, so, I basically skip the whole first paragraph of the recipe. Then, due to the fact that I have issues following recipes and always want to change things…I usually double the chicken broth, don’t add walnuts and don’t add the squash in to the crock pot until 2-3 hours before everything is done cooking. I also add pepper and rosemary to the crock pot for extra seasoning.
Thoughts on This Week’s Recipe:
Ease of preparation: I love a good crock pot recipe and this one is super easy! I skipped the first paragraph of the recipe and just threw my chicken breasts in there frozen, along with the fennel, chicken broth and apple juice. I cooked it on low for 7 hours, and a couple hours before it was done I added the squash.
Overall opinion: This was so good when Monica made it, and would have been great when I made it too, except my chicken was too dry. I’m always trying to figure out my crock pot, and I guess I need to adjust down and do 6 hours on low, instead of 7, so that my chicken doesn’t come out dry.
Husband’s thoughts: He thought the chicken was a bit dry too, but other than that he liked it…although I served it over quinoa, which he does not like…so brown rice for him next time!
Would you make it again? Yes, I will definitely be making this regularly in the Fall, because it’s so easy and so delicious!
Did you omit or add anything? I didn’t add the optional walnuts, and like I said, I didn’t do the first paragraph of the recipe.
How did you serve it? I served it over quinoa and topped with fresh basil and rosemary.
Would you change anything next time? Next time I won’t cook it for quite so long and I think I’ll try the walnuts too!
This Week’s Recipe:
This week’s recipe for Crustless Quiche comes from Simple Bites. It caught my eye because it looks yummy and super quick and easy to make. You can use any flavor combination you want: broccoli and cheese, tomatoes, feta, and oregano…the possibilities are endless. I think I’ll try sundried tomatoes and artichoke hearts, but I’ll let you know. Print out the recipe below and try it with me!
Recipe: Crustless Quiche
Serves 6-8 as a main course
- 1 tbsp butter
- 1/2 cup bread crumbs
- 8 eggs
- 1 cup milk
- Salt and Pepper
- Flavor combination of choice
1. Preheat the oven to 400 degrees F.
2. Butter a deep dish pie plate. Toss the bread crumbs in the plate and roll around to cover the sides. Pat in any errant crumbs.
3. Crack the eggs into a large bowl. Whisk well. Add the milk. Season with salt and pepper. Gently stir in any flavorings you are adding. Carefully pour into the prepared pan.
4. Bake for 40-45 minutes until the top is puffy and golden. Let cool 5 minutes before you serve.