Chicken Stew with Tomatoes and Escarole

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 10 min

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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)

Directions

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.

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Comments & Reviews

recipe Chicken Stew with Tomatoes and Escarole
ursula LIVINGSTON, NJ 11-14-2008
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Terrific and easy meal for kids and a crowd pleaser
Rated: 5 stars out of 5

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! Read more
recipe Chicken Stew with Tomatoes and Escarole
Anonymous 02-20-2007
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healthy and delicious
Rated: 5 stars out of 5

pretty easy to make and the whole family loved it
recipe Chicken Stew with Tomatoes and Escarole
Anonymous 01-11-2007
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great dish
Rated: 4 stars out of 5

a little effort (or a lot) but great results-make less as it doesn't keep well for leftovers
recipe Chicken Stew with Tomatoes and Escarole
Holly Tinley Park, IL 12-11-2006
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VERY Tasty!!
Rated: 5 stars out of 5

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.Read more
recipe Chicken Stew with Tomatoes and Escarole
joan north bellmore, NY 11-02-2006
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very tasty!!!
Rated: 5 stars out of 5

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!!!Read more
recipe Chicken Stew with Tomatoes and Escarole
Anonymous 08-25-2006
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chick stew
Rated: 5 stars out of 5

ditch the escarole