- 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
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
Crusty bread, for mopping
PREPARATIONCover beans with boiling water and soak them for 1 hour. Rinse and add to a medium pot with rosemary, onion and bay leaf. Cover beans with a couple of inches of water and bring to boil. Reduce heat to keep beans at a low, rolling boil and cook until tender, 30-40 minutes. Drain and discard rosemary stem, onion and bay.
Combine half the garlic and all of the herbs in a small bowl. Loosen the skin from the chicken and rub spices across the breast meat. Replace skin and season with salt and pepper.
Warm a serving platter in oven.
Add a turn of the pan of olive oil to a cast-iron skillet. Place chicken skin-side down in the cold pan then turn on heat to medium high. Weigh down the chicken breasts with another heavy skillet or a weighted skillet. Cook 12 minutes then turn chicken and cook 6 minutes more. Add wine to pan to pick up drippings and remove to warm platter with pan juice.
Add 1 tablespoon olive oil to skillet, a turn of the pan. Reduce heat a bit, add onions and remaining garlic and stir to soften 7-8 minutes. Add crushed pepper flakes, stir, then wilt in escarole. Season with salt, pepper and nutmeg. Add stock and beans, and simmer a few minutes. Douse with lemon juice.
Serve the beans and greens in shallow bowls and top with a piece of crispy chicken.