Chicken With Escarole And Beans Recipes

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EASY CHICKEN-ESCAROLE SOUP



Easy Chicken-Escarole Soup image

Escarole is a pleasantly bitter green that cooks quickly, so if you want to keep some of its texture in a soup, stir it in at the end, just to wilt it. The chicken is browned to provide depth of flavor, adding chickeny goodness to the olive oil and enriching the broth. If you have any white beans on hand, strain them and add to the soup during the last 5 minutes of cooking.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (3 or 4 pieces)
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and crushed
6 cups chicken stock
1 head escarole (about 1 pound), wilted spots trimmed

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.

SKILLET CHICKEN WITH ESCAROLE



Skillet Chicken with Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 large head escarole
4 cloves garlic
4 sprigs thyme
1 cup low-sodium chicken broth
3 tablespoons capers in brine, drained
1 tablespoon unsalted butter
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

  • Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
  • Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
  • Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
  • Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

CHICKEN BREAST ALA ESCAROLE



Chicken Breast Ala Escarole image

Make and share this Chicken Breast Ala Escarole recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup Italian seasoned breadcrumbs
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 lb boneless skinless chicken breast
1 egg, beaten lightly
1/4 cup flour
4 tablespoons olive oil
1 bunch escarole, washed and coarsely chopped
1 cup chicken broth

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 WHITE BEAN ESCAROLE SOUP



Easy Chicken White Bean Escarole Soup image

I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!

Provided by Patti Koehler

Categories     Bean Soups

Time 1h5m

Number Of Ingredients 14

2 - 32 oz box chicken broth
2 to 3 c cooked shredded chicken
2 - 15 oz can(s) white cannellini beans - rinsed and drained
1 bunch escarole, well washed and roughly chopped
1 c sliced celery
3/4 c chopped carrot
3 Tbsp olive oil
1 1/2 tsp minced jarred garlic or equivalent fresh
1 small onion, chopped
2 Tbsp dried parsley
1 1/2 tsp italian seasoning
2 Tbsp parmesan cheese plus extra for serving
1 tsp black pepper
salt to taste

Steps:

  • 1. Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
  • 2. Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
  • 3. This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
  • 4. Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!

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