Pan-Seared Chicken with Pear Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 529
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 6
- Sugar
- 19
- Protein
- 27
- Cholesterol
- 80
- Sodium
- 950
- Total: 45 min
- Active: 40 min
Ingredients
2 tablespoons canola oil
4 large skin-on chicken breasts (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, lightly crushed
1 large clove garlic, grated
3 medium underripe Anjou pears, peeled and cut into matchsticks
4 stalks celery, peeled and cut into thin half-moons
Directions
- Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
- Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
- Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
- Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.
Cook’s Note
I always see pears in the grocery store, so lonely next to the apples that are sell like hotcakes! Pears are always underripe, and I actually welcome that for this recipe. The "green" taste of pears reinforces the savory aspect of this fruit-based slaw. A weeknight chicken recipe becomes more exciting with some of this slaw parked next to it. I like to serve it chilled, but you can also serve at room temperature. You can also use a mix of pears, as long as they are firm and not overly sweet. I like Anjou the most for flavor.