Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!

Ingredients

For the Escarole:
2 heads of fresh escarole – cleaned and ripped
8 cloves of garlic – crushed & chopped
½ cup of marinated red peppers – sliced – plus 3 tablespoons of marinade
1 – 6 oz. can of black olives – drained & chopped
1 red onion – sliced
Grated Romano cheese
Olive oil
For the Corn Muffin Chicken Thighs:
3 lbs. boneless chicken thighs
4-6 corn muffins
Flour
Milk
Corn oil

Preparation

1
For the Escarole:
2
In a large frying pan heat a few drizzles of olive oil. Add the garlic, onion, olives, red peppers (plus the marinade) and sauté. When the onion is softened add the escarole and place a loose fitting lid on top. The escarole will overflow the pan, that is o.k., it will cook down. Simmer the escarole until it is tender then , set aside.
3
For the Corn Muffin Chicken Thighs:
4
Carefully remove the bone from the chicken thighs.
5
Place the corn muffins in a food processor and process to a bread crumb like consistency.
6
In three separate shallow dishes place one with milk, one with flour and one with the corn muffin crumbs.
7
Dip the chicken first in the flour, then the milk and then the corn muffin crumbs.
8
Heat the corn oil, about 1 ½ inch deep and place the chicken thighs in the hot oil. Do Not Over Crowd the oil.
9
When the thighs are golden on one side, carefully turn over, and finish frying on the other side.

 



About

These chicken thighs are very delicious! And a perfect compliment with the sautéed escarole.

Enjoy with Love,

Catherine
xo

Added:

August 11, 2011

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