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
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.
For the Corn Muffin Chicken Thighs:
3 lbs. boneless chicken thighs
4-6 corn muffins
Flour
Milk
Corn oil
Carefully remove the bone from the chicken thighs.
Place the corn muffins in a food processor and process to a bread crumb like consistency.
In three separate shallow dishes place one with milk, one with flour and one with the corn muffin crumbs.
Dip the chicken first in the flour, then the milk and then the corn muffin crumbs.
Heat the corn oil, about 1 ½ inch deep and place the chicken thighs in the hot oil. Do Not Over Crowd the oil.
When the thighs are golden on one side, carefully turn over, and finish frying on the other side.
These chicken thighs are very delicious! And a perfect compliment with the sautéed escarole.
Enjoy with Love,
Catherine
xo
~
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Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!
Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!
Inspired by eRecipeCards says
well, I'll be... I admit it, I had to look up escarole. Never heard the word. But low and behold, I am growing this in my garden!
All looks wonderful
genny says
yummy..makes me drolling..hahaha
visiting you back.:-)ear
Lazaro Cooks says
The thigh is my favorite bit of the bird. Love the cooking of them.
Great job.
Reeni says
Oh my goodness I love your corn muffin chicken! Lip smacking good Catherine! xoxo
Marelie says
wow!I would definitely love your dish.It looks gorgeously delicious.
raquel @ erecipe says
Catherine that is awesome you are a kitchen superstar.
The Mom Chef says
What a great idea to use corn muffins to make the crust for the thighs. It would give the chicken a unique sweet taste, wouldn't it. Many thanks.
Pegasuslegend says
Wow what a meal fabulous!