Chicken Stew with Tomatoes and Escarole Recipe

Name: Chicken Stew with Tomatoes and Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bone-in skinless chicken thighs (about 3 pounds); Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 onion, chopped; 4 cloves garlic, minced; Pinch red pepper flakes; 1 tablespoon tomato paste; 1/2 cup dry red wine; 1 (15-ounce) can cannellini or Great Northern beans, rinsed and drained; 1 (14-ounce) can chopped tomatoes; 2 cups low-sodium chicken broth; 1 teaspoon Italian herb mix; 1 head escarole (about 1 pound), coarsely chopped; 1/3 cup grated pecorino (about 1-ounce)

Servings: persons

8 bone-in skinless chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
1 tablespoon tomato paste
1/2 cup dry red wine
1 (15-ounce) can cannellini or Great Northern beans, rinsed and drained
1 (14-ounce) can chopped tomatoes
2 cups low-sodium chicken broth
1 teaspoon Italian herb mix
1 head escarole (about 1 pound), coarsely chopped
1/3 cup grated pecorino (about 1-ounce)

1
Preheat oven to 425 degrees F.
2
Season the chicken with salt and pepper.
3
Heat the oil in a large, deep ovenproof skillet over medium heat.
4
Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side.
5
Transfer the chicken to a platter.
6
Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes.
7
Stir in the tomato paste and cook until brick red, about 1 minute.
8
Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan.
9
Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil.
10
Return the chicken along with any collected juices to the pan.
11
Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes.
12
Transfer the chicken to a platter.
13
Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes.
14
Stir in the cheese, and season with salt and pepper, to taste.
15
Divide the chicken among 4 plates.
16
Spoon the sauce over the chicken and serve.

703

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 bone-in skinless chicken thighs (about 3 pounds), Kosher salt and freshly ground black pepper, 3 tablespoons extra-virgin olive oil, 1 onion, chopped, and more.

Yes, Chicken Stew with Tomatoes and Escarole falls under the Soups & Stews 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!

Chicken Stew with Tomatoes and Escarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions