Recipes / Chicken & Escarole Stew

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Chicken & Escarole Stew



  • 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
  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.