This easy, hearty chicken stew is packed with fall flavors: apples, sweet potatoes and aromatic sage. Whole fennel seeds add depth to the stew and become mellow during slow cooking. Sprinkle with chopped fresh parsley just before serving.
3 firm, sweet baking apples, such as Braeburn or Gala, peeled and cut into 6 wedges each
2 medium sweet potatoes (10 ounces each), cut into 1 1/2-inch chunks
1 large sweet onion, halved and sliced
2 tablespoons sliced fresh sage leaves
1 1/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Cut chicken thighs in half. Add chicken, fennel seeds, apples, potatoes, onion, sage, salt and pepper to a slow cooker. Cover and cook on low until chicken and apples are very tender, 6 to 7 hours, or 3 to 3 1/2 hours on high.
Per Serving:300 calories (70 from fat), 8g total fat, 2g saturated fat, 165mg cholesterol, 610mg sodium, 19g carbohydrates, (4 g dietary fiber, 11g sugar), 39g protein.
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