Quick Chicken and Pear Stew
Author: Levana Kirschenbaum
Serves: 8 servings
- 3 tablespoons olive oil
- 4 large firm-ripe pears (Bosc would be perfect), peeled and cut in wedges
- 3 tablespoons olive oil
- 8 chicken cutlets, left medium-thick
- Flour, any flour (use gluten-free if needed)
- 2 cups natural apple cider
- 3 tablespoons Slivovitz, or apple brandy
- 1 tablespoon cinnamon
- 1 tablespoon lemon zest
- 1 teaspoon turmeric
- Ground pepper to taste
- Heat the oil in a large skillet, and sauté the pears just until golden-dark.
- Remove from the skillet and set aside.
- Heat the rest of the oil.
- Roll the cutlets lightly in the flour, and sauté about 2 minutes on each side.
- Add all remaining ingredients, including the pears, and bring to a boil.
- Reduce to medium and cook, covered, about 10 minutes.
- The chicken will be tender, the gravy thick and the pears tender but not mushy.
- Serve hot.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=165555
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