Chicken Stew With Tomatoes And Escarole
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
30
Spice
37
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (minced)1 pinch
Red Pepper Flake1 tbsp
Tomato Paste1 cup
Red Wine (dry)2 cups
Chicken Broth (low-sodium)1 tsp
Italian Herb (mix)Directions:
1
Preheat oven to 425 degrees F
2
Season the chicken with salt and pepper
3
Heat the oil in a large, deep ovenproof skillet over medium heat
4
Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side
5
Transfer the chicken to a platter
6
Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes
7
Stir in the tomato paste and cook until brick red, about 1 minute
8
Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan
9
Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil
10
Return the chicken along with any collected juices to the pan
11
Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes
12
Transfer the chicken to a platter
13
Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes
14
Stir in the cheese, and season with salt and pepper, to taste
15
Divide the chicken among 4 plates
16
Spoon the sauce over the chicken and serve