CHICKEN THIGHS WITH CHICORY 

This idea came to me because I had leftover chicory from the night before and I wanted to cook the chicken in a different way from the usual cutlet: it came out a quick and tasty dinner! Baked chicken thighs are a great second course to prepare for a dinner with guests. Built from a few ingredients, it is very easy to prepare and is baked in the oven.

Pan-fried chicken thighs are a tasty second course and very simple to prepare. The chicken thighs are cooked in a pan with a drizzle of oil the result is a juicy, fragrant meat with a golden crust, seasoned with only the cooking base and perfect as an accompaniment to chicory.

Let's see how to prepare them...

Ingredients

4 chicken thighs

1 onion

1 celery stalk

1 carrot

1 glass beer 🍺

5 cherry tomatoes

1 hot pepper tip

salt  to taste

water to taste

2 tsp chopped parsley

2 tablespoons olives 

1 bay leaf 

Guidelines

We clean and wash the chicory well. Blanch the chicory in a pot where we have boiled salted water with 1 glass of beer. Meanwhile, cut the chicken thighs into pieces and fry them in a fryer at 180 ° C for 10 minutes or more depending on the size of the pieces. In a pan fry the onion, celery stalk, carrot, cherry tomatoes and chili, as soon as the garlic is golden drain and add the chicory covering with a lid. We fry for a few minutes, turning often. As soon as the chicken is crispy dry from excess oil and salt. We assemble the dish and serve hot.