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Add a photoThese chicken thighs are very delicious! And a perfect compliment with the sautéed escarole.
Enjoy with Love,
Catherine
xo
Ingredients
- For the Escarole:
- 2 heads of fresh escarole â cleaned and ripped
- 8 cloves of garlic â crushed & chopped
- ½ cup of marinated red peppers â sliced â plus 3 tablespoons of marinade
- 1 â 6 oz. can of black olives â drained & chopped
- 1 red onion â 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
Directions
- For the Escarole:
- 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:
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 651 | |
| Calories from Fat 414 | 64% |
| Total Fat 46.13g | 58% |
| Saturated Fat 13.44g | 54% |
| Trans Fat 0.59g | |
| Cholesterol 233mg | 78% |
| Sodium 550mg | 23% |
| Potassium 615mg | 18% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.31g | 2% |
| Protein 49.65g | 79% |
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