Simple Chicken with Escarole
A delectable and clean meal inspired by the beautiful, crisp escarole we had in the fridge. Escarole is a favorite in soups and stews. Added last, it preserves color, flavor, and texture.
a perfect lunch on a cold, damp day
We had chicken and escarole. Because of the damp, cold weather, a stew was in order. The kitchen inventory was reviewed for possible additions. We wanted a focused flavor profile, so we didn't get too crazy. Onions, garlic, and red pepper were chosen. We also added a diced potato to provide carbs and make it heartier. Alternatively, this could have been served over rice or pasta.
just a few ingredients, all items we keep on hand
We always keep chicken leg sections in the freezer. We buy them in bulk, then package and label each one. Naturally, they go straight into our inventory—we’re kitchen nerds. Chicken leg sections are great: lots of skin, bones, and dark meat. They're a bit messy but deliver flavor and plenty of bones for broth.
Defrost chicken legs in cold water for a few hours. If not fully thawed, allow extra cooking time.
Pat the chicken dry with paper towels before browning. This ensures proper browning and prevents splattering. Surface moisture must be removed because it can cause splattering and reduce the effectiveness of browning by absorbing heat.
Always dry chicken fully before browning in hot fat
Heat a regular (not non-stick) pan over high heat, then add ghee or oil. Place chicken pieces in the pan and leave mostly undisturbed until the first side is browned. Turn each piece once to brown the other side. When both sides are browned, set the chicken aside. Remove the pan from the heat, drain, and discard the fats.
Olive oil is added to the pan, and onion, garlic, and pepper are sautéed over low heat until soft and slightly translucent. A generous amount of high-quality tomato paste is added and mixed thoroughly.
Add the browned chicken, diced potatoes, and enough water to cover the contents. Bring everything to a boil, then reduce the heat, cover the pan, and simmer for about 45 minutes. Flip the chicken once during this time.
This is left mostly unattended - so easy
Once the chicken seemed cooked, we removed all the meat from the bones, a somewhat unpleasant task, and added it back to the pan. The bones could be used to make broth.
If the chicken was not fully cooked, continue cooking on low until it is fully cooked.
A generous amount of 2-inch chopped escarole is added, and the pan is covered until the escarole is wilted.
Served with fresh parsley and fresh ground pepper.
Absolutely delicious, and I bet it will be even tastier tomorrow.