Pan-Seared Thighs with Warm Pear and Celery Slaw

By Jackie618

Recipe from Good Housekeeping

230 calories per serving

Ingredients

• 1 teaspoon(s) olive oil
• 1 pound(s) skinless, boneless chicken thighs, cut into 1-inch-wide strips
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 medium Bartlett pears
• 2 stalk(s) celery
• 2 tablespoon(s) lemon juice
• 1 shallot, minced
• 3/4 cup(s) apple cider
• 1 tablespoon(s) Dijon mustard
• 1 tablespoon(s) chopped fresh parsley leaves

Details

Servings 4
Adapted from goodhousekeeping.com

Preparation

Step 1

1. In 12-inch nonstick skillet, heat oil over medium heat until hot. Add chicken thighs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon 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.