Best Braised Chicken With Escarole And Sicilian Olives Recipes

Braised Chicken with Potatoes, Olives, and Lemon image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Chicken Breast Ala Escarole image

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.

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.