<http://schema.org/recipeInstructions>
" In 12-inch nonstick skillet, heat oil over medium heat until hot. Add chicken thighs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook thighs 8 to 10 minutes or until they lose their pink color throughout, turning over once. Transfer to warm plate. Meanwhile, cut each unpeeled pear lengthwise in half; discard core. Then, cut halves lengthwise into matchstick-thin strips. Thinly slice celery on the diagonal. In large bowl, toss pear and celery slices with lemon juice; set aside. To same skillet, add shallot and cook 30 seconds to 1 minute or until it begins to brown, stirring constantly. Add cider and heat to boiling over high heat; whisk in mustard. Pour cider dressing over pear mixture and toss to coat. Serve slaw with thighs. Sprinkle with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8372/chicken-thighs-pear-celery-slaw-ghk0907/?src=shelter_footer>