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1
Preheat the oven to 450F.
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2
Place two cast-iron or heavy-bottomed ovenproof skillets over high heat; cast iron will yield a crispier skin.
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3
Season the chickens generously with salt and pepper; you should see the seasoning on the meat.
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4
Coat each pan with 2 tablespoons of canola oil.
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5
Once the oil is shimmering, lay the chicken halves in the pans, skin side down.
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6
Its super important to make sure the chicken lies flat and all of the skin is in contact with the pan.
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7
Cook until the skin starts to brown, 3 to 5 minutes.
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8
Do not move the chicken or the skin will tear.
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9
Transfer the pans to the oven and roast until the juices run clear when the meat is pierced with a knife, about 20 minutes.
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10
Meanwhile, cut the escarole lengthwise through the core and then crosswise into 1/2-inch-wide strips.
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11
Put the escarole in a large bowl of water.
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12
Swish the water around; sand will fall to the bottom of the bowl.
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13
Lift the escarole out with your hands and put it on a kitchen towel to dry; you should have about 5 quarts of escarole.
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14
It might seem like a lot, but trust me, it cooks down dramatically.
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15
Put a large pot or skillet over medium heat and coat with the olive oil.
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16
When the oil is shimmering, add the garlic and cook, stirring, until golden, about 30 seconds.
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17
Raise the heat to high and add several handfuls of the escarole, stirring to coat with the oil.
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18
Cook, stirring occasionally, until the escarole starts to wilt.
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19
When there is more room in the pan, add the rest of the escarole.
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20
Cook until most of the liquid is evaporated, about 5 minutes.
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21
Season with salt and pepper.
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22
Transfer the chicken to a warm platter, skin side up.
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23
To make a quick pan sauce, pour out the excess fat from the pan drippings.
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24
Place the pans over two burners set on medium-high heat.
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25
Add 2 tablespoons wine to each pan.
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26
Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan.
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27
Add 1 tablespoon butter to each, stirring to melt, and sprinkle with parsley.
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28
To serve, divide the escarole among 4 plates and lay half a roasted chicken on top, skin side up.
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29
Drizzle the pan sauce on top.
