Chicken With White Beans And Escarole
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.
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 mi.
Ingredients
olive oil, chicken thighs, yellow onion, garlic cloves, escarole, white beans, dry vermouth, chicken stock, dry sherry, fresh sage, red chili pepper flakes, kosher salt, fresh ground pepper, bow tie pasta, water