Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!
By: Lady Catherine ...
Published: Thursday, August 11, 2011 - 11:26am

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