Fried chicken with escarole

Ingredients:

• 8 chicken thighs with skin and bones (about 1 kg)
• 3 tbsp. l. olive oil
• 1 large head of escarole
• 4 cloves of garlic
• 4 sprigs of thyme
• 1 cup lightly salted chicken broth
• 3 tbsp capers, drained
• 1 tbsp (15 g) butter
• Juice of half a lemon
• Chopped fresh parsley, for serving

Preparation:

1. Preheat the oven to 425°F (220°C). Heat the olive oil in a large oven-safe skillet over medium heat. Season the chicken with salt and black pepper and place it skin-side down in the skillet. Cook until the skin is golden brown, about 10 minutes. Flip the chicken, transfer the skillet to the oven, and cook until cooked through, 10-12 minutes. Transfer the chicken to a plate.
2. Meanwhile, trim the escarole, tear it into pieces, and wash it well. Thinly slice the garlic.
3. Drain the rendered fat from the skillet, reserving only 3 tablespoons; return the skillet to medium heat. Add the garlic and cook until golden, about 1 minute. Add half the lettuce and cook, stirring, until wilted, about 1 minute. Add the remaining escarole pieces and cook, stirring, until wilted, 1 minute. Season with salt and pepper to taste.
4. Add the thyme and chicken broth and bring to a boil. Cook until the liquid has reduced by half, about 3 minutes. Add the capers, butter, and lemon juice. Cook, swirling the pan, until the butter has melted. Discard the thyme sprigs.
5. Divide the chicken thighs and escarole among plates. Sprinkle with parsley.