WEEKDAYS 1e|12c|p

Braised Chicken Thighs with Escarole and Cannellini Beans

Michael Symon
Servings: 4
30 to 45 min

Another tasty dish from Michael Symon!

  • Ingredients
  • step-by-step directions
Braised Chicken Thighs with Escarole and Cannellini Beans
  • 2 tablespoons olive oil
  • 4 boneless chicken thighs (skin-on)
  • 4 fresh sage leaves
  • 1/2 white onion (peeled, thinly sliced)
  • 1 clove garlic (peeled, smashed)
  • 2 sprigs fresh thyme
  • 1/2 cup white wine
  • 2 cups chicken stock
  • 1 bunch escarole (root end removed, thinly sliced)
  • 1 15.5- ounce can cannellini beans
  • 1 1/2 tablespoons pumpkin puree
  • Kosher salt and freshly black pepper (to taste)
  • red pepper flakes (to taste)
  • In a large high sided saute pan over medium-high heat, warm the olive oil. Season both sides of the chicken thighs with salt and pepper and place skin side-down in the pan and allow to develop a crispy, golden brown skin, about 3-4 minutes. Add the sage leaves to the pan and allow to crisp in the oil.
  • Stir in the onions, garlic and thyme and allow to cook for 1-2 minutes more. Deglaze the pan with white wine. Sprinkle the escarole on top of the chicken and season with salt, pepper, and chili flake.
  • Ladle in chicken stock, ensuring the chicken skin is not submerged. Stir in the cannellini beans and cook for 2 more minutes.
  • Remove the chicken once cooked through and allow to rest for 5 minutes, then slice.
  • Allow the bean and escarole mixture to reduce slightly, about 4-5 minutes. Stir in the pumpkin puree.
  • Divide the sliced chicken evenly amongst 4 shallow bowls. Spoon desired amount of bean and escarole mixture on top of the chicken and serve immediately.
  • Tip: If you're local market doesn't carry escarole, substitute with swiss chard or kale!
Similar categories: Chicken
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