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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.
- 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
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.