Braised Chicken With Escarole And Sicilian Olives

Name: Braised Chicken With Escarole And Sicilian Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs with bone; Fine sea salt; Freshly ground black pepper; 2 tablespoons extra virgin olive oil; 8 large garlic cloves, sliced (1/4 cup); 2 large shallots, sliced (1/2 cup); 1 1/2 tablespoons fresh minced thyme; 1 1/2 tablespoons fresh minced rosemary; 3 tablespoons white wine; 1/2 cup chicken broth; 1/2 cup jumbo pitted Sicilian olives, quartered; 1 large or 2 small heads escarole, separated into individual leaves; Juice of 1/2 lemon; 4 tablespoons cold butter, cut into pieces

Servings: persons

8 chicken thighs with bone
Fine sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
8 large garlic cloves, sliced (1/4 cup)
2 large shallots, sliced (1/2 cup)
1 1/2 tablespoons fresh minced thyme
1 1/2 tablespoons fresh minced rosemary
3 tablespoons white wine
1/2 cup chicken broth
1/2 cup jumbo pitted Sicilian olives, quartered
1 large or 2 small heads escarole, separated into individual leaves
Juice of 1/2 lemon
4 tablespoons cold butter, cut into pieces

1
Trim chicken thighs of excess fat, and dry well on paper towels.
2
Heat 10-inch nonstick skillet over medium heat for 5 minutes.
3
Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes.
4
Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
5
Pour off fat.
6
Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and saute until soft and fragrant, about 40 seconds.
7
Add wine and chicken broth, cover, and simmer 7 minutes.
8
Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
9
Transfer chicken from skillet to plate.
10
Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet.
11
Sprinkle with salt and pepper, increase heat to medium-high, and cover.
12
Steam escarole until it wilts, about 5 minutes.
13
Return chicken to skillet on top of escarole.
14
Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly.
15
(If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.)
16
Taste to correct seasoning.
17
Serve immediately.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 chicken thighs with bone, Fine sea salt, Freshly ground black pepper, 2 tablespoons extra virgin olive oil, and more.

Yes, Braised Chicken With Escarole And Sicilian Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!