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Chicken Thighs with Escarole & Spinach

Escarole & Spinach with Chicken Thighs
Course Dinner, Lunch, Main Course, Supper
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

  1. Clean chicken and cut into thirds. Dry and coat with salt & pepper.

  2. In a pan at medium-high heat add half the oil and then all of the chicken pieces.

  3. After ~5 minutes flip pieces. After ~5 minutes flip pieces again.

  4. Put heat to low and flip every 3-5 minutes until thoroughly cooked & remove heat.

  5. In a medium-large pot cook onion, garlic, butter, and remaining oil until onion is soft.

  6. Add mushrooms, salt, & pepper.

  7. Cook mushrooms until 1/2 soft then add spinach and escarole.

  8. Cook until escarole is 1/2 soft.

  9. Add salt & pepper to taste & remove heat.
  10. Turn heat back on chicken and add some water to loosen chicken juices.

  11. Eat with chicken on top of escarole/mushrooms or separately, see if I care.

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