Tuscan Chicken Stew

Ingredients

• 1 onion
• 4 cloves garlic
• 1 15-ounce can cannellini or Great Northern beans
• 8 bone-in skinless chicken thighs (about 3 pounds)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Pinch crushed red pepper flakes large sprig rosemary or 1 teaspoon dried Italian seasoning
• 1 Tablespoon tomato paste
• 1/2 cup dry red wine
• 14-ounce can chopped tomatoes
• 3/4 cup chicken broth (about 1/2 small can)
• small head escarole or 4 cups baby spinach leaves (about 8 ounces)
• 3/4 cup freshly grated pecorino or Parmesan cheese (about 1 ounce)

Instructions

• Chop the onion; smash and peel the garlic. Rinse and drain the beans in a colander or strainer.

• Heat a Dutch oven over medium-high heat. Pat chicken dry with paper towels and season all over with salt and black pepper. Add oil to the Dutch oven. When the oil is hot, add chicken, skinned (rounded) sides down, and brown, in batches if necessary, about 4 minutes per side. Transfer to a platter.

• Reduce the heat to medium, add the onion, garlic, red pepper flakes, and herbs; cook, stirring until onions are slightly soft, about 5 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Bring to ~ boil and cook until syrupy, about 1 minute. Add the beans, tomatoes, and chicken broth, and bring to a boiL Nestle the chicken pieces in the stew, adding any collected juices to the pan. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes.

• Trim the escarole and tear the leaves into bite-size pieces. (If you’re using baby spinach, there’s no need to do this). Wash the escarole or spinach and drain. Add greens to the stew, cooking only until wilted, about 4 minutes. Stir in the cheese and season with salt and black pepper to taste. Serve in shallow bowls.