Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!


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
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,

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Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!