Best 9 Chicken With White Beans And Escarole Recipes

EASY CHICKEN-ESCAROLE SOUP

Steps:

• In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
• While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
• Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE

Steps:

• Cook the pasta according to the directions on the package.
• Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
• Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
• Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
• Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
• Divide among 4 pasta bowls and top with Parmesan cheese.

EASY CHICKEN WHITE BEAN ESCAROLE SOUP

Steps:

• 1. Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
• 2. Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
• 3. This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
• 4. Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON

Steps:

• Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
• Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
• Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
• Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
• Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
• Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

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.

WHITE BEAN SOUP WITH ESCAROLE

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CHICKEN SOUP WITH WHITE BEANS, FARRO, AND ESCAROLE

Steps:

• TIP: If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken. Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the fennel, leek, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the rosemary and cook, stirring, until fragrant, 30 seconds. Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes. Stir in the shredded chicken, farro, beans, and escarole. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes. Stir in 1 tsp. of the vinegar. Taste, and add more vinegar 1 tsp. at a time up to 2 Tbs. Season with salt and pepper to taste and garnish each bowl with a 1 Tbs. of the grated cheese, if you like. nutrition information (per serving): Calories (kcal): 290; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 18; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 1320; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 10;

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

GRILLED CHICKEN AND ESCAROLE SANDWICH WITH WHITE-BEAN SPREAD

Steps:

• Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
• Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside
• Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
• Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.