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1
Place garlic cloves in a small saucepan along with the extra virgin olive oil. Cook over low heat until soft, stirring occasionally, about 15-20 minutes. Remove cloves and set aside, reserve the oil.
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2
Pre-heat oven to 375u00b0. Season chicken thighs with salt and pepper. Place skillet large enough to hold all 8 thighs over medium heat; add 1 tablespoon olive oil.
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3
Place chicken thighs in skillet, skin side down and cook over medium until skin is golden brown, about 5-6 minutes. Turn thighs and cook for another 2 minutes. Reserve oil and chicken drippings in the skillet as you move the thighs to a deep baking dish large enough to hold them in a single layer; set aside.
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4
Add onion, lemon and rosemary to the now-empty skillet. Brown gently over medium-low heat, using a wooden spoon to scrape up and incorporate the browned bits from the bottom of the pan. Cook until onions are golden brown, about 12-15 minutes.
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5
Add chicken broth and white wine, and bring to a simmer. Pour over chicken thighs and place in the oven. Braise until juices run clear and chicken is done, about 40 minutes.
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6
Meanwhile, pour reserved garlicky extra virgin olive oil into the skillet. Turn heat to medium. Add escarole with salt and pepper to taste. Cook, stirring occasionally, until the escarole is tender - about 2-3 minutes.
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7
Place escarole on a warm serving platter. Remove thighs from braising liquid and place on the escarole. Lightly tent with foil to keep warm.
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8
Remove rosemary and lemon wedges from braising liquid, and discard. Pour braising liquid into a sauce pot over high heat. Bring to a boil and cook until 1 1/2 cups remains. Add the reserved garlic cloves, olives and almonds. Season with salt and pepper. Whisk in the butter, then spoon the sauce over the chicken. Serve hot.
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9
Note: To pit whole olives, place them in a heavy plastic bag. Use a heavy skillet to gently crush the olives, which makes it easier to pit them.
