Chicken Stew with Tomatoes and Escarole

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This was just awesome! I cut the olive oil in half and used about 1.5 pounds of boneless, skinless thighs. It was delicious! Glad to hear that it freezes well.

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this is a perfect make ahead meal that is always such a hit...i make a double batch to freeze

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Cannot believe I never tried this before last night-a TOTAL winner and forever a great go-to recipe! Used spinach instead as that was all I had on hand and assembled atop a mound of polenta...insane good-THANK YOU FOOD NETWORK!

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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!

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pretty easy to make and the whole family loved it

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a little effort (or a lot but great results-make less as it doesn't keep well for leftovers

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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.

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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!!!

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ditch the escarole

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I omited the tomatoes, added Paprika and substituted fresh oregano and thyme for the Italian seasoning.
The dish is wonderful