Chicken With Escarole And Beans Recipes

ESCAROLE AND BEANS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
• In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE

Steps:

• Cook the pasta according to the directions on the package.
• Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
• Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
• Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
• Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
• Divide among 4 pasta bowls and top with Parmesan cheese.

SKILLET CHICKEN WITH ESCAROLE

Steps:

• Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
• Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
• Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
• Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

CHICKEN WITH WHITE BEANS AND ESCAROLE

Steps:

• - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
• - wash chicken and pat dry. salt and pepper chicken on both sides.
• - heat olive oil in large saute pan until shimmering.
• - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
• - 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.
• - add chopped escarole to onion mixture and saute until wilted, about three minutes.
• - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
• - 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.
• - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
• - 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.

ESCAROLE, PEPPERONI AND BEANS

Steps:

• In a large saute pan with a lid, add olive oil and heat to medium. Add the diced pepperoni and saute a few minutes. Add the clean escarole and toss.
• Add the chicken broth and heat till simmering. Lastly, add the cannellini beans. Heat through till the escarole is very tender.
• Delish!