BRAISED CHICKEN WITH ESCAROLE, TOMATOES AND OLIVES

BRAISED CHICKEN WITH ESCAROLE, TOMATOES AND OLIVES image

Yield 4 servings

Number Of Ingredients 8

1 T. olive oil
One 3-1/2 lb. chicken, cut into 8 pieces
kosher salt and black pepper
2 med. onions, sliced
12 C. torn escarole (about 1 head) or stemmed and torn collard greens
One 14.5 oz. can diced tomatoes
1/3 C. raisin (optional)
1/3 C. pitted kalamata olives, halved

Steps:

Heat oven to 400 degrees. Hea the oil in a large pot or Dutch oven over med-high heat. Season chicken with 3/4 t. salt and 1/4 t. pepper. Working in 2 batches, cooked the chicken until browned 5 - 6 min. per side; transfer to a plate. Add the onions to the drippings in the pot and cook, stirring occasionally, until beginning to soften, 3-5 min. Add the escarole, tomatoes and their juices, and 1/2 C. water and mix to combine. Place the chicken on top of the escarole, cover the pot and transfer to oven. Baked, covered, until the escarole is wilted and tender, 20-25 min. Uncover the pot and cook until the chicken is cooked through, 10-12 min. more; fold in the raisins and olives.