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Cornflake Crusted Chicken Thighs with Creamed Spinach MICHAEL SYMON

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A definite weeknight favorite!

4 chicken thighs (boneless, skin-on)
1 cup flour
4 large eggs
1 cup cornflakes (crushed)
5 cloves garlic (unpeeled)
3 sprigs rosemary
3 sprigs sage
3 sprigs parsley
canola oil (for frying)
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
1 red onion (peeled, diced)
1 stalk celery (thinly sliced)
4 cups spinach (packed well)
1/4 cup chicken stock
1 tablespoon cream cheese
nutmeg (freshly grated, to garnish)
Kosher salt and freshly ground black pepper (to taste)

For the Cornflake Crusted Chicken: Fill a large cast iron skillet with 2-3 inches of canola oil and heat to 350ºF.
Prepare a dredging station with 3 shallow dishes. Fill the first dish with flour. Add the eggs to the second dish and whisk together. Add crushed cornflakes to the third dish.
Add the garlic cloves, rosemary and sage to the preheated oil.
Season the chicken thighs with salt and pepper. Dredge the chicken thigh in flour, shaking off any excess, then remove it to the beaten eggs, coating both sides. Remove to the third dish and coat in cornflakes. Place in the preheated oil and cook until golden brown and until internal temperature registers 165ºF, about 5-7 minutes on each side. Remove to a paper towel-lined plate and allow to cool slightly. Repeat with remaining chicken thighs.
Remove the garlic, rosemary and sage from the oil and place on top of fried chicken.
For the Creamed Spinach: In a large saute pan over medium-high heat, warm the olive oil. Add the onion and allow to cook until soft and fragrant, about 2-3 minutes. Add the celery and cook for another minute. Add the spinach and chicken stock, stirring continuously until spinach is wilted, about 3-5 minutes. Stir in the cream cheese and allow the liquid to reduce slightly, about 2 minutes more. Season with salt, pepper and freshly grated nutmeg, to taste.
During the last minute of cooking, place the parsley sprigs into the hot oil and fry until crispy, about 1-2 minutes.
To serve, garnish chicken with fried garlic and herbs with a side of creamed spinach.
Tip: For a speedier cook time, lightly pound the chicken thighs before cooking to thin them out!

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