Best 4 Roasted Chicken Thighs Over Braised Escarole With Pine Nuts And Mozzarella Recipes
Indulge in a culinary journey with our succulent Roasted Chicken Thighs Over Braised Escarole, Pine Nuts, and Mozzarella. This delectable dish tantalizes the taste buds with tender chicken thighs roasted to perfection, nestled atop a bed of braised escarole infused with savory flavors. The pine nuts add a delightful nutty crunch, while the melted mozzarella cheese blankets the dish in a creamy, gooey embrace. Each bite offers a harmonious blend of textures and flavors that will leave you craving more.
In addition to this main course, the article also features a collection of complementary recipes that elevate your dining experience. Begin your meal with a refreshing Arugula, Orange, and Fennel Salad, featuring a vibrant mix of peppery arugula, sweet oranges, and aromatic fennel, all tossed in a tangy vinaigrette dressing.
For a side dish that bursts with flavor, try the Sautéed Broccolini with Garlic and Lemon. Fresh broccolini is sautéed until crisp-tender, then tossed with garlic, lemon zest, and a hint of red pepper flakes for a zesty kick.
Complete your meal with a decadent dessert, the Chocolate Budino with Almond Brittle. This rich and creamy chocolate pudding is topped with a layer of crunchy almond brittle, creating a symphony of textures and flavors that will satisfy your sweet cravings.
Prepare to tantalize your taste buds and impress your dinner guests with this comprehensive menu, featuring the Roasted Chicken Thighs Over Braised Escarole as the centerpiece. Each recipe is carefully crafted to complement the others, offering a delightful culinary journey that will leave a lasting impression.
SKILLET CHICKEN WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
ROASTED CHICKEN THIGHS OVER BRAISED ESCAROLE WITH PINE NUTS AND MOZZARELLA
Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella.
Provided by Sargento
Categories Sargento
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
- Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 14.4 g, Cholesterol 125.2 mg, Fat 39.4 g, Fiber 10.6 g, Protein 49.9 g, SaturatedFat 10.2 g, Sodium 440.4 mg, Sugar 1.7 g
SUPER EASY ROASTED CHICKEN THIGHS
Roasted chicken thighs that hubby says "almost taste like fried!"
Provided by AMJcooks
Time 35m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
- Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
- Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 388 calories, Carbohydrate 0.1 g, Cholesterol 141.4 mg, Fat 24.9 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 6.8 g, Sodium 127.8 mg
ROASTED CHICKEN THIGHS OVER BRAISED ESCAROLE WITH PINE NUTS AND MOZZARELLA
Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella.
Provided by Sargento
Categories Sargento
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
- Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 14.4 g, Cholesterol 125.2 mg, Fat 39.4 g, Fiber 10.6 g, Protein 49.9 g, SaturatedFat 10.2 g, Sodium 440.4 mg, Sugar 1.7 g
Tips:
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Season the chicken thighs generously with salt and pepper before roasting. This will help to develop a crispy skin and flavorful meat.
- Roast the chicken thighs for 30-35 minutes, or until the skin is golden brown and the meat is cooked through.
- While the chicken thighs are roasting, braise the escarole. This will help to soften the greens and bring out their sweetness.
- Add the pine nuts and mozzarella cheese to the braised escarole just before serving. This will add a nutty flavor and a creamy texture to the dish.
Conclusion:
This recipe for roasted chicken thighs over braised escarole with pine nuts and mozzarella is a delicious and easy-to-make weeknight meal. The chicken thighs are crispy and flavorful, the escarole is tender and sweet, and the pine nuts and mozzarella add a nice touch of texture and flavor. This dish is sure to be a hit with your family and friends.
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