This recipe works well using chicken breasts, veal scallopini,
or pork scallopini. It can be served on pasta, rice, or roasted root
vegetables.
Crispy Boneless Chicken Thighs with Winter Greens
Serves 2
Ingredients
4 boneless chicken thighs, skin-on
4 slices Emmental or Gruyere cheese
2 slices ham
1 medium onion, thinly sliced
1 clove of garlic, minced
Pinch of chillies
2 ½ cups assorted winter greens (shredded Brussels sprouts, spinach, escarole, Savoy cabbage, etc.)
½ cup chicken broth
½ tsp butter
Olive oil
Salt and pepper to taste
Method
Lay out the four chicken thighs skin-side-down. Cover with a sheet of plastic wrap and lightly pound so they are even in thickness. Lightly season the chicken with salt and pepper, and place a piece of cheese each on top of two of the thighs. Place a slice of ham on top of each cheese slice, followed by another slice of cheese. Take the two remaining chicken thighs, and place on top of the cheese, meat-side-down. Push down firmly, and fry in a hot skillet over medium-high heat until the one side has become golden brown and very crisp. Turn over, and continue cooking for 5 – 6 minutes on each side. Remove from pan and place in a warm oven to keep.
Drain a little of the excess fat from the pan, and begin to fry the onions, garlic, and chillies. Next, add the blanched winter greens, and season with salt and pepper. Add the chicken broth, and simmer for 4 – 5 minutes. Add the butter, and divide the greens onto two serving dishes. Place the chicken thighs in the greens. Spoon over with the excess juices, drizzle with olive oil, and serve.
To blanch the winter greens, simply plunge into boiled salted water for 30 seconds, drain, cool, and squeeze out any excess moisture. This process removes much of the bitter flavours from winter greens, and will speed up the cooking process.
Courtesy Michael Bonacini
www.oliverbonacini.com