Chicken Thighs with Escarole & Spinach
Escarole & Spinach with Chicken Thighs
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Aervings
Ingredients
- 3 Pounds Chicken Thighs 2-4 Pounds
- 6 Tablespoon Vegtable Oil
- 3 Tablespoon Butter
- 1 Medium-Large Onion Diced
- 1 Clove Elephant Garlic Finely Chopped
- 1 Bunch Escarole Coarsly Chopped
- 2 Packs Mushrooms Pre-sliced
- Salt & Pepper To Taste
Instructions
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Clean chicken and cut into thirds. Dry and coat with salt & pepper.
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In a pan at medium-high heat add half the oil and then all of the chicken pieces.
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After ~5 minutes flip pieces. After ~5 minutes flip pieces again.
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Put heat to low and flip every 3-5 minutes until thoroughly cooked & remove heat.
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In a medium-large pot cook onion, garlic, butter, and remaining oil until onion is soft.
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Add mushrooms, salt, & pepper.
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Cook mushrooms until 1/2 soft then add spinach and escarole.
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Cook until escarole is 1/2 soft.
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Add salt & pepper to taste & remove heat.
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Turn heat back on chicken and add some water to loosen chicken juices.
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Eat with chicken on top of escarole/mushrooms or separately, see if I care.
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