Chicken With White Beans and Escarole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread. Ingredients:
2 tablespoons olive oil |
6 bone-in skin-on chicken thighs |
1 small yellow onion, diced |
2 garlic cloves (crushed or minced) |
1 head escarole, washed and chopped |
1 (14 ounce) can white beans, washed and drained |
1 1/2 cups dry vermouth or 1 1/2 cups dry white wine |
1 1/2 cups chicken stock |
2 tablespoons dry sherry |
1 tablespoon chopped fresh sage |
1 dash red chili pepper flakes |
kosher salt |
fresh ground pepper |
1 (16 ounce) package bow tie pasta, plus |
water, to boil it in |
Directions:
1. - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
2. - wash chicken and pat dry. salt and pepper chicken on both sides.
3. - heat olive oil in large saute pan until shimmering.
4. - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
5. - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
6. - add chopped escarole to onion mixture and saute until wilted, about three minutes.
7. - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
8. - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
9. - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
10. - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.
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