Rating: 3.5 stars
30 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 9
  • 1 star values: 0
  • 30 Ratings
Dawn Perry


Credit: Christopher Baker

Recipe Summary

25 mins
1 hr
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

497 calories; fat 25g; saturated fat 6g; cholesterol 151mg; sodium 873mg; protein 50g; carbohydrates 14g; sugars 6g; fiber 6g; iron 4mg; calcium 102mg.