Fried chicken with escarole
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 37 G., saturated fats 11 G., proteins 41 G., carbohydrates 8 G., fiber 6 G., cholesterol 229 mg, sodium 779 mg, sugar 1 G.
Calories 540, total fat 37 G., saturated fats 11 G., proteins 41 G., carbohydrates 8 G., fiber 6 G., cholesterol 229 mg, sodium 779 mg, sugar 1 G.
Juicy, leafy escarole isn't just delicious raw; it also makes a wonderful side dish when sautéed and braised. Create a delicious and simple dish by pan-frying chicken thighs until crispy and golden brown. Use the rendered fat to fry the escarole with garlic, thyme, and tart capers, which, when combined with a little lemon juice and butter, complement the zesty flavor of the salad greens. This dish comes together quickly and makes a wonderful light dinner, bursting with flavor. Serve garnished with fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 1 kg)
- 3 tbsp. l. olive oil
- 1 large head of escarole
- 4 cloves of garlic
- 4 sprigs of thyme
- 1 cup lightly salted chicken broth
- 3 tbsp capers, drained
- 1 tbsp (15 g) butter
- Juice of half a lemon
- Chopped fresh parsley, for serving
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Cooking the dish according to the recipe:
- Preheat the oven to 425°F (220°C). Heat the olive oil in a large oven-safe skillet over medium heat. Season the chicken with salt and black pepper and place it skin-side down in the skillet. Cook until the skin is golden brown, about 10 minutes. Flip the chicken, transfer the skillet to the oven, and cook until cooked through, 10-12 minutes. Transfer the chicken to a plate.
- Meanwhile, trim the escarole, tear it into pieces, and wash it well. Thinly slice the garlic.
- Drain the rendered fat from the skillet, reserving only 3 tablespoons; return the skillet to medium heat. Add the garlic and cook until golden, about 1 minute. Add half the lettuce and cook, stirring, until wilted, about 1 minute. Add the remaining escarole pieces and cook, stirring, until wilted, 1 minute. Season with salt and pepper to taste.
- Add the thyme and chicken broth and bring to a boil. Cook until the liquid has reduced by half, about 3 minutes. Add the capers, butter, and lemon juice. Cook, swirling the pan, until the butter has melted. Discard the thyme sprigs.
- Divide the chicken thighs and escarole among plates. Sprinkle with parsley.
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