Roasted Chicken Thighs Over Braised Escarole With Pine Nuts And Mozzarella Recipe

Name: Roasted Chicken Thighs Over Braised Escarole With Pine Nuts And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon paprika, preferably smoked; 1 teaspoon dried thyme leaves; 1/2 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; 4 teaspoons olive oil, divided; 1 3/4 pounds bone-in chicken thighs; 3 cloves garlic cloves, peeled, thinly sliced; 1 cup reduced sodium chicken broth; 2 large heads escarole or curly endive, coarsely torn; 1 1/4 cups Sargento (R) Shredded Reduced Sodium Mozzarella Cheese, divided; 1/2 cup pine nuts, toasted

Servings: persons

1 teaspoon paprika, preferably smoked
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
1 3/4 pounds bone-in chicken thighs
3 cloves garlic cloves, peeled, thinly sliced
1 cup reduced sodium chicken broth
2 large heads escarole or curly endive, coarsely torn
1 1/4 cups Sargento (R) Shredded Reduced Sodium Mozzarella Cheese, divided
1/2 cup pine nuts, toasted

1
Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
2
Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
3
Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 teaspoon paprika, preferably smoked, 1 teaspoon dried thyme leaves, 1/2 teaspoon garlic powder, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Roasted Chicken Thighs Over Braised Escarole With Pine Nuts And Mozzarella 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.

Roasted Chicken Thighs Over Braised Escarole With Pine Nuts And Mozzarella

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