Juicy leaf salad escariol is not only good in raw form, from it also turns out to be an excellent side dish if you fry it and put out. Cook a delicious and simple meal by frying chicken hips in a pan until crispy golden crust, and sunken use chicken fat for frying escariol with garlic, thyme and tart capers, which together with a small amount lemon juice and butter will interestingly complement the spicy taste salad greens. The dish is cooked quite quickly and will be great light dinner, filled with a lot of flavors. Serve sprinkled with fresh greens. Nutritional value of one serving: (4 total) Calories 540, total fats 37 g., saturated fats g., proteins 4one g., carbohydrates 8 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (approximately 1 kg.)
- 3 tbsp. l olive oil
- 1 large head of escariol
- 4 cloves of garlic
- 4 sprigs of thyme
- 1 tbsp. lightly salted chicken stock
- 3 tbsp. l capers, drain the liquid
- 1 tbsp. l (15 gr.) Butter
- Juice of half a lemon
- Chopped fresh parsley for serving
Recipes with similar ingredients: chicken thighs, escariol salad, capers, thyme
Recipe preparation:
- Preheat the oven to 220 ° C. In a large pan, suitable for the oven, heat the olive oil over medium heat. Sprinkle chicken with salt and black pepper and lay skin down in the pan. Fry until skin is lightly browned for about 10 minutes. Flip over transfer the pan to the oven and bake until tender, 10-12 minutes. Put the chicken on a plate.
- Meanwhile, cut the escariol, tear to pieces and well rinse. Chop the garlic thinly.
- Drain melted fat from the pan, leaving only 3 tbsp. l .; return the pan to medium heat. Add the garlic and fry until golden color, about 1 minute. Add half the salad and cook, stirring until it withers, about 1 minute. Add the remaining pieces of escariol and fry, stirring, until wilted, 1 minute Salt and pepper to taste.
- Add thyme and chicken stock and bring to a boil. Cook until the liquid evaporates twice, about 3 minutes. Add the capers butter and lemon juice. Cook by turning the pan until the oil does not melt. Throw out thyme sprigs.
- Arrange the chicken thighs and escariol in plates. Sprinkle parsley.
