Braised Chicken With Escarole, Tomatoes, and Olives
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 497
- Fat 25g
- Sat Fat 6g
- Cholesterol 151mg
- Sodium 873mg
- Protein 50g
- Carbohydrate 14g
- Sugar 6g
- Fiber 6g
- Iron 4mg
- Calcium 102mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
For a tangy version of this hearty dish, add 3 tablespoons red wine vinegar along with the olives and raisins.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
