Chicken Stew with Tomatoes and Escarole

  • Yield : 4 servings
  • Prep Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

    570 calorie
  • Fat

    21 grams
  • Saturated Fat

    5 grams
  • Carbohydrate

    43 grams
  • Fiber

    9 grams
  • Protein

    51 grams


  • 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)


Step 1

Preheat oven to 425 degrees F. 

Step 2

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. 

Step 3

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. 

Step 4

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.

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