Pan-Roasted Half Boneless Chicken with Sauteed Escarole

• Two 3-pound chickens, halved and boned, skin on, or 3 pounds boneless chicken
• parts, skin on, preferably free-range
• Kosher salt and freshly ground black pepper
• 1/4 cup canola oil
• 2 heads escarole (about 1 1/2 pounds; see Note, page 106)
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh flat-leaf parsley

1. Preheat the oven to 450F.
2. Place two cast-iron or heavy-bottomed ovenproof skillets over high heat; cast iron will yield a crispier skin.
3. Season the chickens generously with salt and pepper; you should see the seasoning on the meat.
4. Coat each pan with 2 tablespoons of canola oil.
5. Once the oil is shimmering, lay the chicken halves in the pans, skin side down.
6. Its super important to make sure the chicken lies flat and all of the skin is in contact with the pan.
7. Cook until the skin starts to brown, 3 to 5 minutes.
8. Do not move the chicken or the skin will tear.
9. Transfer the pans to the oven and roast until the juices run clear when the meat is pierced with a knife, about 20 minutes.
10. Meanwhile, cut the escarole lengthwise through the core and then crosswise into 1/2-inch-wide strips.
11. Put the escarole in a large bowl of water.
12. Swish the water around; sand will fall to the bottom of the bowl.
13. Lift the escarole out with your hands and put it on a kitchen towel to dry; you should have about 5 quarts of escarole.
14. It might seem like a lot, but trust me, it cooks down dramatically.
15. Put a large pot or skillet over medium heat and coat with the olive oil.
16. When the oil is shimmering, add the garlic and cook, stirring, until golden, about 30 seconds.
17. Raise the heat to high and add several handfuls of the escarole, stirring to coat with the oil.
18. Cook, stirring occasionally, until the escarole starts to wilt.
19. When there is more room in the pan, add the rest of the escarole.
20. Cook until most of the liquid is evaporated, about 5 minutes.
21. Season with salt and pepper.
22. Transfer the chicken to a warm platter, skin side up.
23. To make a quick pan sauce, pour out the excess fat from the pan drippings.
24. Place the pans over two burners set on medium-high heat.
25. Add 2 tablespoons wine to each pan.
26. Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan.
27. Add 1 tablespoon butter to each, stirring to melt, and sprinkle with parsley.
28. To serve, divide the escarole among 4 plates and lay half a roasted chicken on top, skin side up.
29. Drizzle the pan sauce on top.

chickens, range, kosher salt, canola oil, extravirgin olive oil, garlic, white wine, unsalted butter, parsley

Taken from www.epicurious.com/recipes/food/views/pan-roasted-half-boneless-chicken-with-sauteed-escarole-377773 (may not work)