Recipe: Braised Chicken With Escarole and Sicilian Olives

Braised Chicken With Escarole and Sicilian Olives
Source: New York Times

8 chicken thighs with bone
Fine sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
8 large garlic cloves, sliced ( 1/4 cup)
2 large shallots, sliced ( 1/2 cup)
1 1/2 tablespoons fresh minced thyme
1 1/2 tablespoons fresh minced rosemary
3 tablespoons white wine
1/2 cup chicken broth
1/2 cup jumbo pitted Sicilian olives, quartered
1 large or 2 small heads escarole, separated into individual leaves
Juice of 1/2 lemon
4 tablespoons cold butter, cut into pieces.

Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more. Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and saut until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more. Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes. Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.

Yield: 4 to 6 servings.