Chicken With White Beans And Escarole Recipe

Name: Chicken With White Beans And Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 bone-in skin-on chicken thighs; 1 small yellow onion, diced; 2 garlic cloves (crushed or minced); 1 head escarole, washed and chopped; 1 (14 ounce) can white beans, washed and drained; 1 1/2 cups dry vermouth or 1 1/2 cups dry white wine; 1 1/2 cups chicken stock; 2 tablespoons dry sherry; 1 tablespoon chopped fresh sage; 1 dash red chili pepper flakes; kosher salt; fresh ground pepper; 1 (16 ounce) package bow tie pasta, plus; water, to boil it in

Servings: persons

2 tablespoons olive oil
6 bone-in skin-on chicken thighs
1 small yellow onion, diced
2 garlic cloves (crushed or minced)
1 head escarole, washed and chopped
1 (14 ounce) can white beans, washed and drained
1 1/2 cups dry vermouth or 1 1/2 cups dry white wine
1 1/2 cups chicken stock
2 tablespoons dry sherry
1 tablespoon chopped fresh sage
1 dash red chili pepper flakes
kosher salt
fresh ground pepper
1 (16 ounce) package bow tie pasta, plus
water, to boil it in

1
- boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
2
- wash chicken and pat dry. salt and pepper chicken on both sides.
3
- heat olive oil in large saute pan until shimmering.
4
- add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
5
- drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
6
- add chopped escarole to onion mixture and saute until wilted, about three minutes.
7
- add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
8
- return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
9
- after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
10
- remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

696

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 bone-in skin-on chicken thighs, 1 small yellow onion, diced, 2 garlic cloves (crushed or minced), and more.

Yes, Chicken With White Beans And Escarole 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!

Chicken With White Beans And Escarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions