Pan-Seared Chicken Thighs with Warm Pear and Celery Slaw

Categories: Chicken, Main Dishes

Ingredients

• 1 tsp olive oil
• 1 lb. boneless skinless chicken thighs, cut into 1-in. wide strips
• Salt and pepper
• 2 med. Bartlett pears
• 2 stalks celery
• 2 TBS lemon juice
• 1 shallot, minced
• 3/4 c. apple cider
• 1 TBS Dijon mustard
• 1 TBS chopped fresh parsley leaves

Directions

1. In a 12-inch nonstick skillet, heat oil over medium heat until hot. Add chicken thighs to skillet and sprinkle with salt and pepper. Cook thighs 8 to 10 minutes, or until they lose their pink color throughout, turning over once. Transfer to warm plate.

2. Meanwhile, cut each unpeeled pear lengthwise in half; discard core. Then, cut halves lengthwise into matchstick-thin strips. Thinly slice celery on the diagonal. In large bowl, toss pear and celery slices with lemon juice; set aside.

3. To same skillet, add shallot and cook 30 seconds to 1 minute or until it begins to brown, stirring constantly. Add cider and heat to boiling over high heat; whisk in mustard. Pour cider dressing over pear mixture and toss to coat. Serve slaw with thighs. Sprinkle with parsley.

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