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Rachael pairs a brothy tangle of escarole, cannellini beans, semi-dried tomatoes, shallots + garlic with sauteed chicken in this easy one-pan meal.
"Winner, winner, chicken dinner! Chicken is everybody's go-to. This one is really affordable, very forgiving, easy to make and absolutely delicious. It's basically a marriage of a classic Italian dish—beans and greens—with chicken. I just kind of bumped it up from a soup or a first course; by adding the chicken it becomes more of an entree, a little more stick to your ribs. And it's perfect for this time of year." –Rachael
Pro Tip from Rach: If you have trouble buying semi-dried tomatoes online or in Italian markets in jars or bulk tubs, substitute sundried tomatoes soaked in hot water until tender and then chopped or sliced.
Pat chicken dry and season with salt and pepper.
Heat a large cast-iron skillet over medium-high to high heat. Brown chicken skin-side down for 7 to 8 minutes in half the EVOO. Flip the chicken, add halved lemon and brown 5 minutes more, then remove to a platter.
Add remaining oil, then shallots or onions and garlic and stir 2 minutes. Add wine, then stock or broth and wilt in greens. Add beans, red pepper flakes, nutmeg and tomatoes, nest chicken into greens and cook at a simmer 10 minutes more. Add juice of the charred halved lemon and serve with charred bread.