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Rachael pairs a brothy tangle of escarole, cannellini beans, semi-dried tomatoes, shallots + garlic with sauteed chicken in this easy one-pan meal.
"Winner, winner, chicken dinner! Chicken is everybody's go-to. This one is really affordable, very forgiving, easy to make and absolutely delicious. It's basically a marriage of a classic Italian dish—beans and greens—with chicken. I just kind of bumped it up from a soup or a first course; by adding the chicken it becomes more of an entree, a little more stick to your ribs. And it's perfect for this time of year." –Rachael
Pro Tip from Rach: If you have trouble buying semi-dried tomatoes online or in Italian markets in jars or bulk tubs, substitute sundried tomatoes soaked in hot water until tender and then chopped or sliced.
For more easy and delicious chicken dinners, check out Kung Pao Chicken and Chicken Spaghetti Casserole.
Ingredients
- 8 chicken thighs, bone-in, skin-on
- Salt and pepper
- 4 tablespoons EVOO
- 1 lemon, halved
- 2 shallots or 1 small white onion, chopped
- 4 cloves garlic, thinly sliced
- ½ cup white wine
- 1 cup bone stock or broth
- 1 ½-2 pounds escarole, chard or kale or a mix, stemmed, then coarsely chopped
- One 15-ounce can cannellini beans
- 1 teaspoon red pepper flakes or ground pepperoncino
- ¼ teaspoon freshly grated nutmeg
- 1 cup drained semi-dried tomatoes
- Charred bread rubbed with garlic, drizzled with EVOO and sprinkled with flaky sea salt
Yield
Serves: 4
Preparation
Pat chicken dry and season with salt and pepper.
Heat a large cast-iron skillet over medium-high to high heat. Brown chicken skin-side down for 7 to 8 minutes in half the EVOO. Flip the chicken, add halved lemon and brown 5 minutes more, then remove to a platter.
Add remaining oil, then shallots or onions and garlic and stir 2 minutes. Add wine, then stock or broth and wilt in greens. Add beans, red pepper flakes, nutmeg and tomatoes, nest chicken into greens and cook at a simmer 10 minutes more. Add juice of the charred halved lemon and serve with charred bread.