I think, if I am not mistaken, that escarole is one of those bitter lettuces. For me, I prefer greens cooked if they are bitter, so I have a chance to make them taste better! Except for arugula and watercress that is. Those I love raw in salads.
Chicken with Escarole
- 1 tablespoon olive oil
- 1 3 1/2-pound chicken, cut into 8 pieces
- kosher salt
- freshly ground 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
- 1/2 cup water
- 1/3 cup raisins (optional)
- 1/3 cup pitted kalamata olives, halved
Preheat your oven to 400° F; in a Dutch oven, heat oil over medium high heat.
Season chicken with about 3/4 teaspoon salt and 1/4 teaspoon pepper; working in batches, brown chicken, about 5 to 6 minutes per side; transfer to a plate.
Add onions to the pot and cook, stirring occasionally, until they start to soften, 3 to 5 minutes; stir in the escarole, tomatoes (with juices), and 1/2 cup water.
Place chicken on to of the escarole, cover pot, and bake in the oven until the escarole is tender and well wilted, 20 to 25 minutes.
Remove cover and cook until the chicken is cooked through, 10 to 12 minutes more.
Fold in the raisins and olives before serving.