Pan-Seared Thighs with Warm Pear and Celery Slaw

1. 1

   In 12-inch nonstick skillet, heat oil over medium heat until hot.

2. 2

   Add chicken thighs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Cook thighs 8 to 10 minutes or until they lose their pink color throughout, turning over once.

4. 4

   Transfer to warm plate.

5. 5

   Meanwhile, cut each unpeeled pear lengthwise in half; discard core.

6. 6

   Then, cut halves lengthwise into matchstick-thin strips.

7. 7

   Thinly slice celery on the diagonal.

8. 8

   In large bowl, toss pear and celery slices with lemon juice; set aside.

9. 9

   To same skillet, add shallot and cook 30 seconds to 1 minute or until it begins to brown, stirring constantly.

10. 10

    Add cider and heat to boiling over high heat; whisk in mustard.

11. 11

    Pour cider dressing over pear mixture and toss to coat.

12. 12

    Serve slaw with thighs.

13. 13

    Sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.