Chicken With White Beans And Escarole

• 2 tablespoons olive oil
• 6 bone-in skin-on chicken thighs
• 1 small yellow onion, diced
• 2 garlic cloves (crushed or minced)
• 1 head escarole, washed and chopped
• 1 (14 ounce) can white beans, washed and drained
• 1 1/2 cups dry vermouth or 1 1/2 cups dry white wine
• 1 1/2 cups chicken stock
• 2 tablespoons dry sherry
• 1 tablespoon chopped fresh sage
• 1 dash red chili pepper flakes
• kosher salt
• fresh ground pepper
• 1 (16 ounce) package bow tie pasta, plus
• water, to boil it in

1. - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
2. - wash chicken and pat dry. salt and pepper chicken on both sides.
3. - heat olive oil in large saute pan until shimmering.
4. - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
5. - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
6. - add chopped escarole to onion mixture and saute until wilted, about three minutes.
7. - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
8. - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
9. - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
10. - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

olive oil, chicken, yellow onion, garlic, head, white beans, white wine, chicken stock, sherry, fresh sage, red chili pepper, kosher salt, fresh ground pepper, pasta, water

Taken from www.food.com/recipe/chicken-with-white-beans-and-escarole-279870 (may not work)