Chicken French With Escarole Recipes

CHICKEN WITH WHITE BEANS AND ESCAROLE

Steps:

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

CHICKEN BREAST ALA ESCAROLE

Steps:

• Mix together crumbs, garlic and Parmesan cheese and set aside.
• Pound chicken breast lightly to even out thickness (not too thin).
• Dip chicken in egg, then in flour.
• Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
• Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
• Add remaining escarole and bread crumbs.
• Pour in broth, then drizzle with remaining olive oil.
• Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.

EASY CHICKEN-ESCAROLE SOUP

Steps:

• In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
• While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
• Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

CHICKEN STEW WITH TOMATOES AND ESCAROLE

Steps:

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

RECIPE: ONE-POT MEAL - FRENCH LENTILS WITH CHICKEN WITH ESCAROLE

Steps:

• Preheat the oven to 350°.
• Roughly chop the parsley stems and place them in a food processor. Add the onion, carrot, garlic and chile, and pulse until finely chopped; set aside.
• In a large, wide Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the olive oil over medium-high heat. Season the chicken legs with salt and pepper, and add them to the pot, skin-sides down, and cook until deeply browned on both sides, 12 to 15 minutes. Remove from the heat and transfer the chicken legs to a plate, skin-sides up. Let cool for a few minutes, then remove the crispy chicken skin, roughly chop and set aside.
• Return the pot to medium-high heat, add the onion mixture and season with salt and pepper. Cook, stirring often, until softened and golden, 5 minutes. Add the chicken, lentils and water, season with a pinch of salt and pepper, and bring to a simmer, 7 to 10 minutes.
• Transfer the pot to the preheated oven and cook, uncovered, until the lentils are tender and the chicken is cooked through, 30 to 35 minutes. Remove from the oven and increase the oven temperature to 400°.
• While the chicken and lentils are cooking, in a medium bowl, combine the torn bread with ⅔ of the parsley leaves, season with a pinch of salt and pepper, and toss with 3 tablespoons of the olive oil.
• When the lentils and chicken are cooked through, remove the chicken and transfer to a cutting board. Using two forks, remove the meat from the bones in large pieces and return the meat to the lentils; discard the bones. Return the chicken to the pot and stir in 1 tablespoon of the vinegar. Adjust the seasoning to taste with salt and pepper.
• Alternate layering parsley bread mixture, chicken-skin pieces and ½ of the escarole leaves over the top. Return the pot to the oven and bake until the bread pieces are golden and the chicken skin and escarole are crispy, 12 to 15 minutes.
• Meanwhile, whisk the mustard with the remaining 2 tablespoons of vinegar and 2 tablespoons of the olive oil. Season to taste with salt and pepper, and add the remaining escarole and parsley leaves, tossing to coat. Top the chicken and lentils with the escarole-parsley salad and serve.

MARIE'S CHICKEN FRENCH

Steps:

• Mix together eggs, cheese and parsley.
• Between two sheets of plastic wrap, pound chicken thin.
• Lightly salt and pepper chicken.
• Dredge chicken in flour, then dip in beaten egg mixture.
• Fry in olive oil until brown on both sides.
• Remove chicken to platter.
• In same skillet, saute garlic lightly, then add wine and bring to boil.
• Add broth and lemon juice.
• Lastly, stir in butter.
• Add chicken back to pan and bring to boil.
• Simmer for about 3 minutes.