Escarole, White Bean with Chicken

You will read this recipe and scratch your head thinking is it really that simple?
It is, at least with my recipes and it’s incredibly delicious too!

You’ll need:

• 2-skin on chicken breast halves
• 6-cloves of garlic chopped
• 1-cup onions chopped
• 1-carrot chopped
• 2-cups red potatoes diced
• 2-cans of prepared cannellini beans, rinsed
• 1-head of escarole, chopped
• 2-qts of chicken stock homemade or store bought
• 1-10 ounce can of diced tomatoes and the juice
• Salt n pepper to taste
• 1/4 cup grated Romano cheese
• 1/4 cup extra virgin olive oil
• 1/2 tsp crushed red pepper flakes

Directions:

1. In a large soup pot add the olive oil and once hot add the chicken breasts skin side down and don’t touch it for 5 minutes.
2. Remove the chicken to a plate.
3. Now add the crushed red pepper flakes, potatoes, carrots, onions, garlic and sauté for 5 minutes.
4. Now add the stock and scrape all the brown bits from the bottom of the pot.
5. Now add the tomatoes with all the juice, salt and pepper to taste. Bring this to a boil, lower to a low simmer add the chicken back to the pot cover and let simmer on a very low heat for 20 minutes.
6. Remove the lid and with a spoon remove the fat that has collected on the surface. Remove the chicken to a plate.
7. Add the beans and simmer covered for 10 minutes.
8. Add the chopped escarole and stir into the soup. Put the lid back on the pot and allow it to sit off the heat for 10 minutes so the escarole can cook.
9. Remove the skin from the chicken, shred it and add back to the soup.
10. Stir in the romano cheese and a drizzle of olive oil and serve.

Daniel Mancini

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