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1
- boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
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2
- wash chicken and pat dry. salt and pepper chicken on both sides.
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3
- heat olive oil in large saute pan until shimmering.
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4
- add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
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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.
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6
- add chopped escarole to onion mixture and saute until wilted, about three minutes.
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7
- add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
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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.
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9
- after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
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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.
