Chicken Stew with Escarole

chicken thighs, 1.5 lbs
salt & pepper
2 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced
pinch red pepper flakes
1 TBSP tomato paste
1/2 cup dry red wine
1 15-oz can cannellini
1 14.5-oz can diced red tomatoes
2 cups chicken broth
1 tsp Italian herb mix
1 head escarole
1/3 cup grated pecorino (about 1 ounce)

Season chicken. Heat oil in oven-proof skiller over medium. Brown the chicken over medium-high, about 4 min/side. Transfer to platter

Reduce heat to medium; add onion, garlic and red pepper flakes and cook until slightly soft. Stuir in tomato paste and cook until brick red (1 min). Add wine and heat, scraping in brown bits. Add beans, tomatoes, broth and herbs and being to boil. Add chicken and any collected juices. Bake in oven, uncovered, until chicken if cooked through and lightly browned (20 min).

Transfer chicken to platter. Return pan to stovetop over medium heat; stir in escarole and cook until greens wilt (4 min.). Stir in the cheese, season with S&P to taste. Divide chicken among 4 plates and spoon over the sauce.

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user CARIOLA.