Christopher Baker
Hands-On Time
25 Mins
Total Time
1 Hour
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes


Ratings & Reviews