Budget Menu & Dirt Cheap Recipes General Recipes Pan-Seared Thighs with Warm Pear and Celery Slaw

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    • #265938

      Good Housekeeping Recipe

      This pan-seared chicken dish pairs boneless, skinless thighs with a warm pear and celery slaw and can be prepared on the fly (in just 20 minutes)!

      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
      DIRECTIONSIn 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.
      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.
      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.
      TIPS & TECHNIQUESTo turn pears into even, matchstick-thin strips effortlessly and quickly, use a mandoline or V-slicer.

      Serves 4

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Budget Menu & Dirt Cheap Recipes General Recipes Pan-Seared Thighs with Warm Pear and Celery Slaw