- November 4, 2008 at 8:46 pm #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.
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