Chicken With White Beans and Escarole

Name: Chicken With White Beans and Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 6 bone-in skin-on chicken thighs; 1 small yellow onion, diced; 2 garlic cloves (crushed or minced); 1 head escarole, washed and chopped; 1 (14 ounce) can white beans, washed and drained; 1 1/2 cups dry vermouth or 1 1/2 cups dry white wine; 1 1/2 cups chicken stock; 2 tablespoons dry sherry; 1 tablespoon chopped fresh sage; 1 dash red chili pepper flakes; kosher salt; fresh ground pepper; 1 (16 ounce) package bow tie pasta, plus; water, to boil it in

(2)

Recipe by neona503

This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread.

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
6

bone-in skin-on chicken thighs
1

small yellow onion, diced
2

garlic cloves (crushed or minced)
1

head escarole, washed and chopped
1

(14 ounce) can white beans, washed and drained
1 ¹⁄₂

cups dry vermouth or 1 1/2 cups dry white wine
1 ¹⁄₂

cups chicken stock
2

tablespoons dry sherry
1

tablespoon chopped fresh sage
1

dash red chili pepper flakes
kosher salt
fresh ground pepper
1

(16 ounce) package bow tie pasta, plus
water, to boil it in

DIRECTIONS

- boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
- wash chicken and pat dry. salt and pepper chicken on both sides.
- heat olive oil in large saute pan until shimmering.
- add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
- drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
- add chopped escarole to onion mixture and saute until wilted, about three minutes.
- add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
- return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
- after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
- remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

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