Braised Chicken With Escarole, Tomatoes, and Olives

braised-chicken-escarole-tomatoes
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 497 calories
    • Fat 25 g
    • Sat Fat 6 g
    • Cholesterol 151 mg
    • Sodium 873 mg
    • Protein 50 g
    • Carbohydrate 14 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 102 mg
  • February 2013

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 3 1/2-pound chicken, cut into 8 pieces
  3. Check kosher salt and black pepper
  4. Check 2 medium onions, sliced
  5. Check 12cups torn escarole (about 1 head) or stemmed and torn collard greens
  6. Check 1 14.5-ounce can diced tomatoes
  7. Check 1/3cup raisins (optional)
  8. Check 1/3cup pitted kalamata olives, halved

Directions

  1. Heat oven to 400° F. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper. Working in 2 batches, cook the chicken until browned, 5 to 6 minutes per side; transfer to a plate.
  2. Add the onions to the drippings in the pot and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add the escarole, tomatoes and their juices, and ½ cup water and mix to combine. Place the chicken on top of the escarole, cover the pot, and transfer to oven.
  3. Bake, covered, until the escarole is wilted and tender, 20 to 25 minutes. Uncover the pot and cook until the chicken is cooked through, 10 to 12 minutes more; fold in the raisins and olives.