Best 9 Chicken French With Escarole Recipes

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS

Steps:

• Heat oven to 375 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium-high heat.
• Add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes. Flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
• Move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side. Add the anchovies and let them sizzle a bit to melt down. Add the croutons, along with 2 tablespoons olive oil. Season with salt and pepper and toss them to coat in the anchovy-chicken fat.
• Place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
• Meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
• Place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture. Season with salt, pepper and more lemon juice if you like. Drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
• Remove the chicken from the oven and let it rest a minute or two. Cut the meat off the bone and thinly slice. Place on top of the salad, along with the croutons. Top each serving with an egg yolk, if using, and more anchovies, if you like.

CHICKEN STEW WITH TOMATOES AND ESCAROLE

Steps:

• Preheat oven to 425 degrees F.
• Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
• Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan.
• Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes. Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.

BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES

Steps:

• Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
• Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
• Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
• Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.

LEMON CHICKEN WITH POTATOES AND ESCAROLE

Steps:

• Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
• Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
• Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.

RECIPE: ONE-POT MEAL - FRENCH LENTILS WITH CHICKEN WITH ESCAROLE

Steps:

• Preheat the oven to 350°.
• Roughly chop the parsley stems and place them in a food processor. Add the onion, carrot, garlic and chile, and pulse until finely chopped; set aside.
• In a large, wide Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the olive oil over medium-high heat. Season the chicken legs with salt and pepper, and add them to the pot, skin-sides down, and cook until deeply browned on both sides, 12 to 15 minutes. Remove from the heat and transfer the chicken legs to a plate, skin-sides up. Let cool for a few minutes, then remove the crispy chicken skin, roughly chop and set aside.
• Return the pot to medium-high heat, add the onion mixture and season with salt and pepper. Cook, stirring often, until softened and golden, 5 minutes. Add the chicken, lentils and water, season with a pinch of salt and pepper, and bring to a simmer, 7 to 10 minutes.
• Transfer the pot to the preheated oven and cook, uncovered, until the lentils are tender and the chicken is cooked through, 30 to 35 minutes. Remove from the oven and increase the oven temperature to 400°.
• While the chicken and lentils are cooking, in a medium bowl, combine the torn bread with ⅔ of the parsley leaves, season with a pinch of salt and pepper, and toss with 3 tablespoons of the olive oil.
• When the lentils and chicken are cooked through, remove the chicken and transfer to a cutting board. Using two forks, remove the meat from the bones in large pieces and return the meat to the lentils; discard the bones. Return the chicken to the pot and stir in 1 tablespoon of the vinegar. Adjust the seasoning to taste with salt and pepper.
• Alternate layering parsley bread mixture, chicken-skin pieces and ½ of the escarole leaves over the top. Return the pot to the oven and bake until the bread pieces are golden and the chicken skin and escarole are crispy, 12 to 15 minutes.
• Meanwhile, whisk the mustard with the remaining 2 tablespoons of vinegar and 2 tablespoons of the olive oil. Season to taste with salt and pepper, and add the remaining escarole and parsley leaves, tossing to coat. Top the chicken and lentils with the escarole-parsley salad and serve.

CHICKEN BREAST ALA ESCAROLE

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.

CHICKEN WITH WHITE BEANS AND ESCAROLE

Steps:

• - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
• - wash chicken and pat dry. salt and pepper chicken on both sides.
• - heat olive oil in large saute pan until shimmering.
• - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
• - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
• - add chopped escarole to onion mixture and saute until wilted, about three minutes.
• - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
• - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
• - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
• - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE

Steps:

• Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
• Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
• Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.