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Roasted Chicken Thighs over Braised Escarole

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INGREDIENTS

  • 1 tsp. paprika, preferably smoked
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. garlic powder
  • 1/2 tsp. freshly ground black pepper
  • 4 tsp. olive oil, divided
  • 4 large or 8 small bone-in chicken thighs (about 1-3/4 lbs.)
  • 3 garlic cloves, peeled, thinly sliced
  • 1 cup reduced sodium chicken broth
  • 2 large heads escarole or curly endive (about 1 lb.), coarsely torn (12 cups packed)
  • 1-1/4 cups (5 oz.) Sargento® Shredded Reduced Sodium Mozzarella Cheese, divided
  • 1/2 cup pine nuts, toasted
 

DIRECTIONS

  • 1

    Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375°F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.

  • 2

    Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; sauté 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.

  • 3

    Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.

Roasted Chicken Thighs over Braised Escarole
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 558

Total Fat 31.4g

Saturated Fat 9.5g

Trans Fat 13.3g

Polyunsaturated Fat 6.5g

Cholesterol 156mg

Sodium 610mg

Carbohydrates 18g

Protein 49g

Dietary Fiber 12g

Vitamin A 303%

Vitamin C 8%

Calcium 315%

Iron 4%