s BRAISED CHICKEN THIGHS WITH ESCAROLE AND CANNELLINI BEANS ***
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s BRAISED CHICKEN THIGHS WITH ESCAROLE AND CANNELLINI BEANS ***
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Ingredients
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Instructions *** 12-14-17 good diggerent joellyn liked the cooked escarole, i uses bone in skin on my error, might have been better with the right piece of chicken *** MICHAEL SYMON | servings: 4 | easy | 30 to 45 min Another tasty dish from Michael Symon! Save ingredients BRAISED CHICKEN THIGHS WITH ESCAROLE AND CANNELLINI BEANS 2 tablespoons olive oil 4 boneless chicken thighs (skin-on) 4 fresh sage leaves 1/2 white onion (peeled, thinly sliced) 1 clove garlic (peeled, smashed) 2 sprigs fresh thyme 1/2 cup white wine 2 cups chicken stock 1 bunch escarole (root end removed, thinly sliced) 1 15.5- ounce can cannellini beans 1 1/2 tablespoons pumpkin puree Kosher salt and freshly black pepper (to taste) red pepper flakes (to taste) directions In a large high sided saute pan over medium-high heat, warm the olive oil. Season both sides of the chicken thighs with salt and pepper and place skin side-down in the pan and allow to develop a crispy, golden brown skin, about 3-4 minutes. Add the sage leaves to the pan and allow to crisp in the oil. Stir in the onions, garlic and thyme and allow to cook for 1-2 minutes more. Deglaze the pan with white wine. Sprinkle the escarole on top of the chicken and season with salt, pepper, and chili flake. Ladle in chicken stock, ensuring the chicken skin is not submerged. Stir in the cannellini beans and cook for 2 more minutes. Remove the chicken once cooked through and allow to rest for 5 minutes, then slice. Allow the bean and escarole mixture to reduce slightly, about 4-5 minutes. Stir in the pumpkin puree. Divide the sliced chicken evenly amongst 4 shallow bowls. Spoon desired amount of bean and escarole mixture on top of the chicken and serve immediately. Tip: If you're local market doesn't carry escarole, substitute with swiss chard or kale! This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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