Braised Chicken With Escarole, Tomatoes, and Olives

Braised Chicken With Escarole, Tomatoes, and Olives
Christopher Baker
Fold in raisins and olives before serving this one-pot dish to add a final burst of sweetness and briny flavor.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
60
minutes

Ingredients

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

 

Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 497
  • 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
What does this mean? See Nutrition 101.