PAN-SEARED CHICKEN WITH PEAR SLAW

Pan-Seared Chicken with Pear Slaw image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

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.