Quick Chicken and Pear Stew

Quick Chicken and Pear Stew
Prep time
Cook time
Total time
This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
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
  1. Heat the oil in a large skillet, and sauté the pears just until golden-dark.
  2. Remove from the skillet and set aside.
  3. Heat the rest of the oil.
  4. Roll the cutlets lightly in the flour, and sauté about 2 minutes on each side.
  5. Add all remaining ingredients, including the pears, and bring to a boil.
  6. Reduce to medium and cook, covered, about 10 minutes.
  7. The chicken will be tender, the gravy thick and the pears tender but not mushy.
  8. Serve hot.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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