Pan-Seared Thighs with Warm Pear and Celery Slaw

• 1 tsp. olive oil
• 1 lb. skinless, boneless chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. Pepper
• 2 medium Bartlett pears
• 2 stalk celery
• 2 tbsp. lemon juice
• 1 shallot
• 3/4 c. apple cider
• 1 tbsp. Dijon mustard
• 1 tbsp. chopped fresh parsley leaves

1. In 12-inch nonstick skillet, heat oil over medium heat until hot.
2. Add chicken thighs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Cook thighs 8 to 10 minutes or until they lose their pink color throughout, turning over once.
4. Transfer to warm plate.
5. Meanwhile, cut each unpeeled pear lengthwise in half; discard core.
6. Then, cut halves lengthwise into matchstick-thin strips.
7. Thinly slice celery on the diagonal.
8. In large bowl, toss pear and celery slices with lemon juice; set aside.
9. To same skillet, add shallot and cook 30 seconds to 1 minute or until it begins to brown, stirring constantly.
10. Add cider and heat to boiling over high heat; whisk in mustard.
11. Pour cider dressing over pear mixture and toss to coat.
12. Serve slaw with thighs.
13. Sprinkle with parsley.

olive oil, skinless, salt, pepper, bartlett, celery, lemon juice, shallot, apple cider, mustard, parsley

Taken from www.delish.com/recipefinder/chicken-thighs-pear-celery-slaw-ghk0907 (may not work)