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Crispy Skin Chicken Breasts with Escarole and White Beans

Everyone loves chicken and here is the crispiest skin and most delicious chicken breast you can make in less than 20 minutes. This method of cooking, weighting the chicken, is called “chicken under a brick” but a weighted skillet is easier to manage then bricks.

Serves 4

Originally aired

INGREDIENTS
  • For the Beans (for a quick supper, use a can of cannellini beans):
  • 1 cup dry white beans, cannellini beans
  • 1 sprig rosemary
  • 1 small onion, halved
  • 1 fresh bay leaf
  • Salt
  • For the Chicken and Escarole:
  • 4 pieces boneless, skin-on chicken breast
  • 4 large cloves garlic, thinly sliced, divided
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup dry white wine
  • 1 onion, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large head escarole, cleaned and coarsely chopped
  • 1/2 cup chicken stock
  • A few grates nutmeg
  • 1 lemon
  • Crusty bread, for mopping

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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