| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 8 bone-in skinless chicken thighs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- Pinch red pepper flakes
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1 (15-ounce) can cannellini or Great Northern beans, rinsed and drained
- 1 (14-ounce) can chopped tomatoes
- 2 cups low-sodium chicken broth
- 1 teaspoon Italian herb mix
- 1 head escarole (about 1 pound), coarsely chopped
- 1/3 cup grated pecorino (about 1-ounce)
Instructions
- Preheat oven to 425 degrees F.
- Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
- Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan.
- Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes. Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.
Nutrition Facts
| Calories | 570 calorie |
| Total Fat | 21 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 9 grams |
| Protein | 51 grams |
Reviews
We LOVE this recipe. We make large batches and keep it in the freezer throughout the cold weather months.
This was just awesome! I cut the olive oil in half and used about 1.5 pounds of boneless, skinless thighs. It was delicious! Glad to hear that it freezes well.
this is a perfect make ahead meal that is always such a hit…i make a double batch to freeze
Cannot believe I never tried this before last night-a TOTAL winner and forever a great go-to recipe! Used spinach instead as that was all I had on hand and assembled atop a mound of polenta…insane good-THANK YOU FOOD NETWORK!
My husband loves escarole so back in feb.’07 I found this receipe on food network. Ever since its been a family favorite. My kids love it and they are 6 & 10 years old. I recently made it for party and everyone was impressed and loved the flavor.
My husband doesn’t like dark meat so I also use split chicken breast together with the thighs and I also put in chicken legs for my kids. I always double up on the sauce or stew since we all love it and there is never enough. This meal is also excellent the next day. So if you make this a day ahead the next day the flavors are really great!
This receipe is a keeper!
pretty easy to make and the whole family loved it
a little effort (or a lot) but great results-make less as it doesn’t keep well for leftovers
I have made this a few times and each time it is delicious! I took another reviewer’s advice and doubled the stock, shredded the chicken and serve it w/ some french bread. Definately a nice change from regular chicken noodle. I wouldnt change a thing.. all ingredients worked nicely.
this is a great winter meal…has great flavor. next time i may substitute fresh spinach for the kale. i will definately add this to my recipe collection!!!
ditch the escarole