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This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half an hour to be ready.

Source: Body+Soul, March 2008
Total Time Prep Servings



Cook's Notes

Browning the chicken adds another layer of flavor to this hearty stew. Cook it in 2 batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

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How would you rate this recipe?
  • aguariglia
    19 SEP, 2009
    could someone please fix this so the recipe is up. ive made it before and ive gotten it offline so i dont understand what the problem is with the page that it is not showing the recipe.
  • springcreeklois
    8 SEP, 2009
    Where is the recipe???
  • Chaika
    30 OCT, 2008
    Rather bland. Needs (lots) more garlic and I also added some red pepper pepper flakes to wake it up a bit. Be warned--the escarole takes longer to cook down than indicated, which in my case resulted in over-done chicken. Plus, I'm honestly not wild about the escarole - it's stringy and doesn't really add much, flavor-wise. If I try this again I may leave out the green altogether or perhaps try broccoli rabe (also somewhat stringy but much more flavorful!). All in all ok but not a winner.

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