Chicken With Beans And Escarole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 beans, washed and drained
• 1 1/2 cups dry vermouth or 1 1/2 cups dry 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

Recipe

• 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 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.