Dinner

Chicken Stew with Escarole is for Dinner.

Chicken Stew with Escarole takes 10 minutes to prepare.

Chicken Stew with Escarole takes 25 minutes to cook.

Chicken Stew with Escarole makes 1 servings.

The ingredients for Chicken Stew with Escarole are:

chicken thighs, 1.5 lbs
salt & pepper
2 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced
pinch red pepper flakes
1 TBSP tomato paste
1/2 cup dry red wine
1 15-oz can cannellini
1 14.5-oz can diced red tomatoes
2 cups chicken broth
1 tsp Italian herb mix
1 head escarole
1/3 cup grated pecorino (about 1 ounce)

Here is how you make Chicken Stew with Escarole:

Season chicken. Heat oil in oven-proof skiller over medium. Brown the chicken over medium-high, about 4 min/side. Transfer to platterReduce heat to medium; add onion, garlic and red pepper flakes and cook until slightly soft. Stuir in tomato paste and cook until brick red (1 min). Add wine and heat, scraping in brown bits. Add beans, tomatoes, broth and herbs and being to boil. Add chicken and any collected juices. Bake in oven, uncovered, until chicken if cooked through and lightly browned (20 min). Transfer chicken to platter. Return pan to stovetop over medium heat; stir in escarole and cook until greens wilt (4 min.). Stir in the cheese, season with S&P to taste. Divide chicken among 4 plates and spoon over the sauce.Serving Size: 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user CARIOLA.

The nutritional information for Chicken Stew with Escarole is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,777.5

• Total Fat: 54.4 g
• Cholesterol: 318.7 mg
• Sodium: 3,975.2 mg
• Total Carbs: 181.9 g
• Dietary Fiber: 43.8 g
• Protein: 133.9 g