Recipes / Chicken & Escarole Stew

Ingredients

• 8 each Chicken Thighs
• 3 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Garlic, Minced
• 1 tablespoon Tomato Paste
• 1/2 cup Dry Red Wine
• 2 cups Furmano's Cannellini White Kidney Beans
• 1 5/6 cups Furmano's Diced Tomatoes
• 2 cups Low Sodium Chicken Broth
• 1 each Escarole
• 1/3 cup Pecorino Cheese, Grated
• 1 teaspoon Italian Herb Seasoning
• As Needed Salt
• As Needed Pepper
• As Needed Crushed Red Pepper Flakes

Preparation

1. Remove the skin from the chicken and season with salt and pepper.
2. Heat the oil in a large, deep skillet over medium heat.
3. 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.
4. Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes.
5. Stir in the tomato paste and cook until brick red, about 1 minute.
6. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan.
7. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil.
8. Return the chicken along with any collected juices to the pan.
9. Heat until chicken is completely cooked, about 10 minutes.
10. Transfer the chicken to a platter. Stir in the escarole and cook until the greens wilt, about 4 minutes.
11. Stir in the cheese, and season with salt and pepper to taste.
12. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.